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Vegetable Frittata Muffins

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PREP TIME:
10 mins
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COOK TIME:
35 mins
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DIFFICULTY:
Easy
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SERVES:
2

Recipe ingredients: Serves 2

  • 1 tsp oil (olive, rapeseed, or hemp seed oil)
  • 1 stalk spring onion (finely diced)
  • 1⁄2 medium red pepper
  • 40g baby plum tomatoes, quartered
  • 58g grated reduced fat cheddar cheese
  • A small handful chopped spinach
  • 5 large eggs
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp dried mixed herbs

Nutritional Information:

Typical values
Per 2 Muffins
Approx Calories
164kcal
Total Fat
12g
Total Protein
13g
Fibre
1.2g
Total Carbohydrates
3g
Sodium
359mg

Recipe information

A great option for either breakfast or lunch, these can be made in a batch and then stored in the fridge for a couple of days.  You can also freeze them, and defrost the night before for a hearty breakfast without the time commitment!

Containing 1 of your five a day, these frittata muffins are a great way to increase your intake!  Feel free to add or change the veggies whenever you cook them, just note our nutritional information won’t apply to your creations!

 

Method

1. Preheat oven to 160°C/240°C fan/gas mark 3,
2. Beat the eggs & mix in chopped spinach, tomato, chopped onion, red pepper, mixed herbs, pinch salt
& pepper,
3.Add in low fat grated cheddar cheese,
4. Grease a muffin tray with the oil,
5. Pour mixture into 5 holes, only 3⁄4 fill each hole (fills 10 holes in mini muffin tray),
6. Bake for 30 minutes,
6. Let cool before turning out of tin.