These frittata muffins are a handy way to get a proper breakfast, even on busy mornings. They’re packed with fresh veg and tangy feta cheese, making each bite both filling and flavourful.
The recipe is really simple – just whisk your eggs with milk and seasonings, then layer in the spinach, tomatoes, spring onions and feta. The mustard adds a kick that works well with the salty cheese, while the garlic brings everything together.
What I love about these is how versatile they are. They’re great straight from the oven when the edges are slightly crispy, but they’re just as nice cold for lunch the next day. You can make a batch on Sunday evening and have breakfast sorted for most of the week.
They’re not fussy at all – if you’ve got different vegetables in the fridge that need using up, throw them in instead. Just make sure anything wet like mushrooms or courgette is cooked first to avoid soggy muffins.
The key to success is greasing your tin well and not overfilling the holes. Give them five minutes to cool slightly before taking them out, and they’ll pop right out without sticking. Perfect!
Veggie Frittata Muffins
Ingredients
- Cooking spray or olive oil, for greasing
- 8 large eggs
- 80ml whole milk
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 120g fresh spinach, roughly chopped (2 handfuls)
- 200g cherry tomatoes, halved
- 3 spring onions, finely chopped
- 75g feta cheese, crumbled
Directions
- Preheat the oven to 180°C. Thoroughly grease a 12-hole non-stick muffin tin with olive oil or cooking spray.
- In a large bowl, whisk together the eggs, milk, garlic, Dijon mustard, salt, and black pepper until well combined.
- Pour about 1 tablespoon of the egg mixture into the bottom of each muffin hole.
- Distribute the chopped spinach, halved tomatoes, spring onions, and crumbled feta evenly between all 12 muffin holes.
- Top each muffin with the remaining egg mixture, filling each hole about ¾ full.
- Bake for 20-22 minutes, or until the eggs are completely set and slightly golden on top.
- Let cool in the tin for 5 minutes before removing. Season with additional salt and pepper if desired.
- Store leftover frittata muffins in an airtight container in the fridge for up to 3 days.
