Recipe VIDEO above. Healthy doesn't have to be bland! Just a touch of feta really makes all the difference with these frittata muffins. Great grab 'n go breakfast muffins - high in protein so it keeps you fuller for longer, keeps for days in the fridge or months in the freezer!
Course: Breakfast, Snack
Keyword: Egg Muffins, Frittata muffins
6eggs(large or medium)
3/4cupchopped spinach (baby or normal Spinach, or similar leafy greens)
1/2cupdiced red capsicum / bell pepper
8cherry tomatoes, quartered (Note 1)
½cupshallots, finely sliced
70 g / 2.5 oz feta, crumbled (about 1/2 cup)
Oil spray, for greasing muffin tin
Preheat oven to 180C/350F.
Spray 6 standard non stick muffin holes with oil.
Whisk eggs, salt and pepper. Stir through vegetables and feta.
Divide mixture between holes.
Bake 20 minutes or until the top is light golden and the centre springs back when touched.
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).
1. 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! :)3. STORAGE: Keeps for 3 - 4 days in the fridge, or 3 months in the freezer. Microwave from frozen or defrost overnight in the fridge. Best served warm.4. Nutrition per muffin. I find 2 muffins satisfying as a breakfast!