Frittata Egg Muffins

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Prep Time
10m
Cook Time
20m
Total Time
30m
This easy recipe for frittata egg muffins combines spinach, red pepper, cherry tomatoes, shallots, and feta cheese for a flavorful and nutritious breakfast or snack. With just a few simple ingredients and some basic prep work, you can have a delicious and portable meal ready in no time. Enjoy!
Frittata Egg Muffins Image
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Ingredients

Servings: 6
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Steps

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Notes

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!

Nutrition Facts

  • Calories
    245kcal
    12%
  • Fat
    16g
    0%
  • Saturated Fat
    5g
    0%
  • Carbohydrates
    5g
    0%
  • Fiber
    1g
    0%
  • Sugar
    2g
    0%
  • Protein
    18g
    0%
  • Cholesterol
    224mg
    11%
  • Sodium
    437mg
    21%
Percent Daily Values are based on a 2,000 calorie diet.
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