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Muffin Frittatas

VitalityWise / Muffin Frittatas

Muffin Frittatas

Breakfast, Snacks, Sugar Detox Recipes

These tasty vegetable muffins make great packed lunches, on the go breakfasts or picnic meals. I have given some example veg to put in here, but I have had great success throwing in lots of different cooked, leftover vegetables. Cooked onions, tomatoes, spinach, leeks, carrots, courgettes, aubergines, cauliflower – you name it, it can be added with a few herbs. It’s actually one of the few recipes that I use for leftover roast potatoes.

Makes 12

Ingredients:

8 eggs
2 large pinches of sea salt
A large pinch of black pepper
3 carrots or 3 courgettes, roughly grated (or a mix of both)
A handful of veg – try chopped red pepper, fennel or peas
1 onion or leek, or some spring onions or fresh chives (dice, chop or snip them finely as you won’t be frying them)
1 large garlic clove, finely diced
Any spices or herbs, fresh or dried (we like 1tsp dried oregano and a small handful of fresh parsley)
A large handful of grated hard cheese, such as Cheddar, Gruyère or Parmesan

Instructions:

Preheat the oven to fan 190°C/Gas mark 6. Grease a muffin tray well with a little butter/ghee/coconut oil or use paper cases or parchment paper.
Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic and any spices or herbs. You are looking for a ratio of around 50 per cent egg to 50 per cent raw veg.

Pour the mixture into the prepared muffin tray.

Bake for 12 minutes, then crumble the cheese on top and turn on the grill. Grill for about a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the grill and just cook in the oven for 14 minutes.

To check if they are done, give the muffin tray a wobble – the frittatas should be just set in the middle. You can always put them back in the oven for another 1–2 minutes if you think they need cooking any longer.

Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.

The muffins will store well in the ‘fridge for a couple of days and can be microwaved up for breakfast or a quick snack.

Sarah Carolides

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