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Veggie muffin frittatas

Cute little vegetable and cheese frittatas cooked in a muffin tin are perfect for packing up for a healthy breakfast or lunch on the go.
Course breakfast or lunch
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 muffins
Calories 109 kcal
Author Helen

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Pre-heat the oven to 190C/375F. Lightly spray or brush a 12-hole muffin tin with oil.
  2. Whisk together the eggs and milk in a large bowl, then stir through all the veggies, herbs and cheese.
  3. 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!).
  4. Bake for 10 to 12 minutes, or until the egg mixture in the 'muffins' is set but still slightly wobbly in the middle.

Recipe Notes

Adapted from a recipe by Jasmine and Melissa Hemsley

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 4/5 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!

Nutrition Facts
Veggie muffin frittatas
Amount Per Serving
Calories 109 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 124mg 41%
Sodium 190mg 8%
Potassium 142mg 4%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 7g 14%
Vitamin A 38.2%
Vitamin C 18.8%
Calcium 13.1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.