Mini Vegetable Frittatas
Mini vegetable frittatas are bite-sized egg snacks filled with aubergine, courgette, shallots and Parmesan, seasoned with Chinese five spice and fresh parsley. Your Thermomix TM7 chops the vegetables evenly and mixes the egg batter to a silky consistency, so every mini frittata bakes with the same tender texture. Ideal for parties, lunchboxes or a light starter.
About this recipe
Mini vegetable frittatas Thermomix TM7 are the answer when you want an elegant vegetarian snack without hours of chopping by hand. This recipe packs aubergine, courgette, shallots and garlic into 24 golden bite-sized frittatas, lifted by a pinch of Chinese five spice and finished with fresh flat leaf parsley and grated Parmesan. Searching for quick Thermomix TM7 recipes for your all-in-one kitchen machine? This one shows exactly why the TM7 earns its counter space: the bowl chops the vegetables to a uniform fineness in seconds, so every frittata bakes evenly with no raw chunks of aubergine hiding inside. The batter itself is blended to a silky, pourable consistency that distributes the vegetables evenly across the mini muffin tins. Serve these frittatas warm at a brunch, tuck them into lunchboxes, or offer them as a make-ahead party snack that tastes just as good cold. They are also naturally low in carbohydrates, making them a smart choice for lighter menus.
Preparation tips
- Press the chopped aubergine and courgette gently with kitchen paper before folding them into the egg mixture; removing excess moisture prevents soggy centres and helps each mini frittata hold a firm, golden shape after baking.
- Fill the greased mini muffin holes only three-quarters full, as the egg batter puffs up in the oven and then settles back down; this avoids overflowing edges and keeps every frittata easy to lift out clean.
- For a milder version for children, leave out the Chinese five spice and replace it with a little extra grated Parmesan; the frittatas can also be frozen in batches and reheated straight from frozen for a quick snack.
Recipe variations
- Make a lactose-free version by swapping the Parmesan for a mature lactose-free hard cheese or nutritional yeast; the salty, savoury depth stays intact and the frittatas remain just as golden and flavourful.
- For a festive seasonal twist, replace the aubergine with roasted pumpkin in autumn and add a few fresh thyme leaves; the natural sweetness of the pumpkin pairs beautifully with the Chinese five spice.
Thermomix TM7 Benefits
- Fine chopping of the shallots and garlic in the mixing bowl takes mere seconds, giving the frittatas an aromatic base without any hand cutting or tears.
- Grating the Parmesan cheese to a fluffy, even texture takes seconds, melting it seamlessly through the egg batter for savoury depth in every bite.
- Thanks to the built-in scale, you weigh the olive oil and eggs directly into the bowl, ensuring consistent batter proportions for reliable baking results.
- Uniform mixing blends the eggs, five spice and parsley into a silky pourable batter, coating the aubergine and courgette pieces evenly in seconds.
- Heating the chopped aubergine and courgette gently in the bowl softens them before baking, so every mini frittata turns tender without raw, watery pieces.
Ingredients
- olive oil
- fresh flat-leaf parsley
- Parmesan cheese
- shallots
- garlic cloves
- aubergines
- courgettes
- red peppers
- fine sea salt
- double cream