Green frittata muffins recipe
The whole family will love these healthy green frittata muffins packed with courgette, spinach, peas and Cheddar cheese. They can be frozen too, so whip up a batch and enjoy as a quick lunch option, for the kid's packed lunches or a tasty afternoon snack.
See method- Serves 3 (makes 6 muffins)
- 10 mins to prepare and 20 mins to cook and 10 mins to cool
- 115 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 2 tsp olive oil, plus extra for greasing
- 1 garlic clove, crushed
- ½ large courgette, grated
- handful baby spinach, roughly chopped
- 30g frozen peas
- 4 large eggs, beaten
- 40g Cheddar cheese, grated
Each serving contains
- Energy
- 475kJ 115.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.9gProtein 7.9gFibre 0.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease 6 holes of a muffin tin and put a disc of baking paper in the bottom of each.
- Heat the olive oil in a small frying pan over a medium heat. Add the garlic, courgette and spinach. Cook for 4-5 mins, stirring frequently to prevent the vegetables catching on the bottom of the pan. Remove from the heat and stir through the frozen peas.
- In a large bowl, gently stir the cooked vegetables and cheese into the beaten egg. Divide the mixture evenly between the prepared muffin holes.
- Bake for 18-20 mins, until the frittatas are set and golden. Remove from the oven and leave to cool slightly, before releasing from the tin. Store in a plastic container.
- See more Muffin recipes
