Green frittata muffins recipe

Name: Green frittata muffins
Yield: Serves 3 (makes 6 muffins)
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

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

Shop your ingredients

Tesco Olive Oil 250Ml
2 tsp olive oil, plus extra for greasing
£3.10
£12.40/litre
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Tesco Courgettes Loose
Aldi Price Match
½ large courgette, grated
£0.56
£2.78/kg
Tesco Baby Spinach 250G
handful baby spinach, roughly chopped
£1.30
£5.20/kg
Grower's Harvest Garden Peas 900G
This product's currently out of stock
30g frozen peas
Tesco Large Free Range Eggs 12 Pack
4 large eggs, beaten
£3.30
£0.28/each
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
40g Cheddar cheese, grated
£1.89
£7.56/kg

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.