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Bored of your usual cereal and toast 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 🙁
Healthy, tasty, and PRETTY!
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.
So just in case you were wondering…
How long do you cook these mini frittata for?
Just 10 to 12 minutes! For perfect muffin frittatas you want the egg mixture to be set but still slightly wobbly in the middle.
And can you freeze them?
You sure can.
I grabbed two of these out of the freezer today and took them to work. At lunchtime I popped them in the microwave for a few seconds and ate them with toasted sourdough bread and a big blob of mayonnaise.
They were slightly more watery than when fresh, but if you don’t mind that they make a great grab-and-go lunch.
And they’re still VERY TASTY, I promise!
P.S. If you like this recipe, I think you’ll also enjoy this ‘Everything’ sheet pan frittata. Great for using up odds and ends from the fridge!
Veggie muffin frittatas
Ingredients (UK/Australia? Click button below for grams & ml)
- 8 eggs
- 0.5 cups milk
- 1 carrot grated
- 2 ounces spinach finely chopped (roughly a handful - doesn't need to be exact)
- 1 red bell pepper (pepper - UK - capsicum - Australia) finely chopped
- 1 clove garlic crushed
- 1 onion medium, finely chopped
- 1 teaspoon oregano dried (or basil or mixed Mediterranean herbs)
- 1 handful parsley fresh (or other fresh herbs e.g. basil)
- 3 ounces cheese grated e.g. cheddar (about 2 handfuls)
- 3.5 ounces feta cheese crumbled
- 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.
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