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A muffin-sized frittata with melted cheese and visible red peppers on a black slate board with chives.

Muffin Frittatas

Leftovers? Not a problem! These delicious protein and veggie packed frittatas are so versatile and using a muffin tin makes them the perfect snacking option. What’s more – they are a great way to get kids, or those fussy non-veggie friends, to eat some healthy greens. Also a great breakfast, mid-morning snack or post-workout option!
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Servings: 12
Ingredients Method

Ingredients
  

  • 8 Eggs
  • Herbs of choice
  • Salt & Pepper
  • 1 Handful spinach
  • 1 onion, fenely chopped
  • 2 cups assorted veggies finely chopped (red peppers, peas, sweet potato, baby marrows, carrots)
  • Sprinkling of feta or cheddar cheese

Method
 

  1. Method
    Preheat the oven to 180C and grease a muffin tray. Can also use cupcake holders to prevent sticking.Beat the eggs and add salt, pepper and dried herbs.Pre-steam all the veggies, except the spinach and onion.Fry onion in coconut oil until cooked.Sautè spinach for max 1 minute, until it reduces in size.Combine all the veggies well and spoon into muffin tin, dividing equally.Pour the eggs over (it doesn’t have to cover all the ingredients as it will rise slightly).Sprinkle with feta cheese or cheddar. (optional)Pop into the oven for approx. 15 – 20 minutes. Turn oven to grill for the last 2 minutes (gives them a nice crunch on top).To check if they are ready, wobble the tray slightly. Muffins should be firm in the middle.Remove frittatas and leave to cool on a wire rack.
    Gluten Free | Sugar free | Vegetarian
    Credit to: The Wellness Initiative
    One of The Oak Tree FHC Suppliers.