Description
These Frittata Egg Muffins are a delicious and easy-to-make breakfast option that is perfect for meal prepping. Packed with veggies and feta cheese, these muffins are a great way to start your day.
Ingredients
Units
Scale
Egg Muffins:
- 6 eggs (large or medium)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup chopped spinach (baby or normal Spinach, or similar leafy greens)
- 1/2 cup diced red capsicum / bell pepper
- 8 cherry tomatoes , quartered (Note 1)
- 1/2 cup shallots , finely sliced
- 70 g / 2.5 oz feta , crumbled (about 1/2 cup)
- Oil spray , for greasing muffin tin
Instructions
- 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 for 20 minutes or until the top is light golden and the center springs back when touched.
- Serve 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).
Notes
- Tomato: If you use ordinary tomato, use 1 medium one and scrape out the watery seeds and just use the flesh.
- Vegetables: Feel free to sub the vegetables with other vegetables of choice, as long as they are not watery. Also, pickled/marinated vegetables and antipasto things are terrific.
- 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.
- Nutrition per muffin: I find 2 muffins satisfying as a breakfast!
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 190mg
