You have to try these gorgeously healthy and colourful veggie muffin frittatas. Grab one out of the freezer for a quick, easy and delicious breakfast, lunch or snack on the go.
Healthy, tasty, and PRETTY
I was going to call these rainbow veggie muffin frittatas, because who can resist rainbow anything?
If you need a little more colour in your life right now, this is a great little pick me up recipe for you and your family.
- 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 or a snack. Dinner too if you like.
- They’re pretty cute … don’t you think? 🙂
Use whatever you have
The ‘rules’ around making these little mini omelettes are very loose. Basically, use whatever quick cooking vegetables and cheese you have in your fridge.
Any quick cooking vegetables work well:
- chopped onions
- grated carrot
- grated zucchini
- tomatoes (scatter or lay them over the top so they don’t make your frittata too watery)
- chopped mushrooms
- chopped spinach
Alternatively you can use leftover roasted vegetables.
Don’t forget the cheese!
I tossed feta through my frittata mixture but any cheese will work – especially strong tasting cheeses like parmesan, strong cheddar and goat’s cheese.
If you like, you can even add bits of cooked bacon or sausage if you want to add a big hit of flavour.
How long do you cook these 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.
How to assemble
I find 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 4/5 full.
You want about 50% veggies and 50% egg in each muffin hole.
Note: If you’re using grated zucchini, squeeze out as much of the water as possible before adding to the frittata. Wilt spinach with boiling water, then squeeze as much as you can before chopping. Lay sliced tomatoes on the top of the frittatas.
Can you freeze them?
You sure can.
These are perfect for grabbing out of the freezer and taking to work. At lunchtime pop them in the microwave for a few seconds and eat them with toasted bread or just by themselves.
They may be slightly more watery than when fresh, but they are still very very tasty… not to mention low calorie and nutritious.
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!
Got eggs in the fridge? Here are some more easy recipes for you…
- This is the best crustless quiche – with a ‘magic’ crust! Use whatever you have, and bakes in just 30 minutes.
- If you prefer a quiche with a proper crust but you still want it to be quick and easy, try this red pepper and feta quiche instead.
- Got eggs and potatoes? Try this easy Spanish frittata recipe with just 5 simple pantry ingredients.
- If you’re a traditionalist at heart, but you don’t want to spend ages making a classic quiche lorraine, try these 6 ingredient mini quiches instead. They’re SO easy to make, and are great for parties or small tummies. Freeze perfectly, too!
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Veggie muffin frittatas
Ingredients (UK/Australia? Click 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.