Bored of the usual porridge for breakfast? How about grabbing a couple of these gorgeously healthy and colourful veggie muffin frittatas out of the freezer instead?
Forgive me if I’ve mentioned this before (about 5 times), but one of my favourite ways of cheering myself up on a Monday morning when I lived in Greece was to pay a little visit to the bakery before work.
Believe me, it was hard to feel gloomy with a cup of coffee and a freshly baked ring of bread stuffed with soft feta cheese in front of me.
These days, I’m a reformed porridge every morning sort of girl, but last week I had the biggest craving for a warm, cheesy bread ‘something’. In the absence of my beloved Greek bakery, I opted for a ham and emmental croissant.
The croissant was pretty good too, but expensive, so sadly I won’t be having one every day 🙁
I suppose it wouldn’t be the healthiest breakfast to have every day, either, so this past weekend I made myself these super healthy (but very tasty, nonetheless) veggie muffin frittatas.
I was going to call these rainbow veggie muffin frittatas. They might not be able to rival a warm ring of bread with feta stuffed inside it, but who can resist rainbow anything?
In fact, these veggie muffin frittatas have quite a lot going for them:
- They’re about ten times healthier than bakery treats.
- They help you use up all the little odds and ends of veggies you have hanging around in your fridge.
- They take hardly any time to make, once you’ve chopped up said veggies.
- You can freeze them in baking paper, then grab and go for an easy pack-up meal.
- They make for a pretty good value meal.
- They make for a pretty healthy meal – those veggies are seriously packed in there.
- They can be breakfast or lunch. Dinner too if you like.
- They’re pretty cute … don’t you think? 🙂
I tossed feta through my frittata mixture, of course, but any cheese will work. If you liked, you could even add bits of cooked bacon or sausage if you wanted to make them just a tiny bit naughty.
I took two of these to work today, popped them in the microwave for a few seconds and ate them with toasted sourdough bread and a big blob of mayonnaise.
VERY TASTY, I promise!
- 8 eggs
- ½ cup (120ml) milk
- 1 large carrot, grated
- large handful fresh spinach, finely chopped
- 1 red pepper, finely chopped
- 1 clove garlic, crushed
- 1 medium onion, finely chopped
- 1 teaspoon dried herbs such as oregano, basil, mixed Mediterranean herbs
- 1 handful chopped fresh herbs e.g. parsley, basil
- 2 handfuls grated cheddar cheese
- about 100 grams crumbled feta cheese
- ground pepper
- Pre-heat the oven to 190C/375F. Lightly spray or brush a 12-hole muffin tin with oil.
- Whisk together the eggs and milk in a large bowl, then stir through all the veggies, herbs and cheese.
- Grind in a decent amount of pepper and stir again, then spoon the mixture into the muffin holes (not quite right to the top or the egg will spill over!).
- Bake for 10 to 12 minutes, or until the egg mixture in the 'muffins' is set but still slightly wobbly in the middle.
The veggies in this recipe are just a guideline. You can use whatever veg you happen to have in your fridge – grated courgette works particularly well (just squeeze out as much of the water as you can once grated).
If you decide to use tomatoes, I’d suggest just laying one slice on top of each ‘muffin’. Just don’t stir them through the mixture as they’re a bit too watery.
I found it best to half fill each muffin hole with a variety of the veggies and cheese first, then to drizzle in more of the egg until each hole is about ⅘ full. You want about 50% veggies and 50% egg in each muffin hole.
A note about freezing - you might find that the frittatas retain a bit of water when you defrost them and reheat. I didn't mind this too much - they are definitely best eaten fresh, but I still enjoy them after they've been frozen!
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