Frittata Egg Muffins

Breakfast 19 Last Update: Sep 16, 2019 Created: Sep 16, 2019
Frittata Egg Muffins Frittata Egg Muffins Frittata Egg Muffins Frittata Egg Muffins Frittata Egg Muffins Frittata Egg Muffins Frittata Egg Muffins
  • Serves: 6 People
  • Prepare Time: 10 min
  • Cooking Time: 20 min
  • Calories: 110
  • Difficulty: Easy
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Tomato - If you use ordinary tomato, use 1 medium one and scrape out the watery seeds and just use the flesh.
2. Vegetables - Feel free to sub the vegetables with other vegetables of choice, as long as they are not watery (eg zucchini and eggplant would need to be cooked before stirring through as they leach a lot of water). Also, pickled / marinated vegetables and antipasto things (olives, gherkins etc) are terrific.
These egg muffins are intended to be healthy but I won't judge if you want to load them up with goodness like cheese, salami / cooked bacon etc!

Ingredients

Directions

  1. Preheat oven to 180C/350F.
  2. Spray 6 standard non stick muffin holes with oil.
  3. Whisk eggs, salt and pepper. Stir through vegetables and feta.
  4. Divide mixture between holes.
  5. Bake 20 minutes or until the top is light golden and the centre springs back when touched.
  6. Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).

Frittata Egg Muffins



  • Serves: 6 People
  • Prepare Time: 10 min
  • Cooking Time: 20 min
  • Calories: 110
  • Difficulty: Easy

Tomato - If you use ordinary tomato, use 1 medium one and scrape out the watery seeds and just use the flesh.
2. Vegetables - Feel free to sub the vegetables with other vegetables of choice, as long as they are not watery (eg zucchini and eggplant would need to be cooked before stirring through as they leach a lot of water). Also, pickled / marinated vegetables and antipasto things (olives, gherkins etc) are terrific.
These egg muffins are intended to be healthy but I won't judge if you want to load them up with goodness like cheese, salami / cooked bacon etc!

Ingredients

Directions

  1. Preheat oven to 180C/350F.
  2. Spray 6 standard non stick muffin holes with oil.
  3. Whisk eggs, salt and pepper. Stir through vegetables and feta.
  4. Divide mixture between holes.
  5. Bake 20 minutes or until the top is light golden and the centre springs back when touched.
  6. Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).

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