frittata muffins

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!&nbsp;

Frittata Egg Muffins

eggs

salt

¼ tsp black pepper

spinach

red capsicum / bell pepper

cherry tomatoes (, quartered (Note 1))

shallots (, finely sliced)

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).

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The most viewed frittata muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Frittata Egg Muffins

The most viewed frittata muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine