Frittata Egg Muffins
Prep
10m
·
Cook
20m
·
Total
30m
About This Recipe
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!
Ingredients
(Servings:
6)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories118kcal5%
-
Fat6g9%
-
Saturated Fat2g10%
-
Carbohydrates5g1%
-
Fiber1g4%
-
Sugar3g6%
-
Protein11g22%
-
Cholesterol175mg58%
-
Sodium240mg10%
Percent Daily Values are based on a 2,000 calorie diet.
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!
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!
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