Frittata Egg Muffins
User Reviews
5
Frittata Egg Muffins
Description
Frittata Egg Muffins combine beaten eggs seasoned with salt and pepper and mixed with chopped spinach, diced red capsicum, quartered cherry tomatoes, thinly sliced shallots, and crumbled feta cheese. The mixture is poured into greased muffin tins and baked at 180°C (350°F) for about 20 minutes until the tops are lightly golden and the centers are set and springy to touch. The tomatoes add bursts of juiciness while the feta provides a salty tang, complementing the earthy greens and sweet red capsicum.
The result is a portable, single-serving egg dish with a firm texture and a harmonious blend of fresh vegetables and creamy cheese. These muffins hold their shape well and are easy to reheat.
They can be enjoyed immediately or stored refrigerated for several days or frozen for longer storage, making them useful for batch cooking breakfasts or snacks. Variations can be made by substituting vegetables or adding other savory ingredients.
This recipe offers a structured way to enjoy eggs with fresh vegetables baked together into convenient portions for busy mornings or light meals.
Ingredients
- 6 egg large or medium
- ½ tsp salt
- ¼ tsp black pepper
- 3/4 cup spinach chopped, baby or normal, or similar leafy greens
- 1/2 cup red capsicum diced, aka bell pepper
- 8 cherry tomato quartered (Note 1
- ½ cup shallot finely sliced
- 70 g / 2.5 oz feta cheese crumbled (about 1/2 cup
- cooking spray for greasing muffin tin
Instructions
- Preheat oven to 180C/350F.
- Spray 6 standard non stick muffin holes with oil.
- Whisk eggs, salt and pepper. Stir through vegetables and feta.
- Divide mixture between holes.
- Bake 20 minutes or until the top is light golden and the centre springs back when touched.
- Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).
Notes
- Use quartered cherry tomatoes to avoid excess moisture; if using regular tomatoes, remove seeds and watery parts before adding.
- Choose vegetables that don’t release much water; precook watery vegetables like zucchini or eggplant before mixing.
- Feel free to add other ingredients like cooked bacon, salami, or extra cheese to enhance flavor and richness.
- Store muffins in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months; reheat gently in microwave.
- Two muffins make a satisfying breakfast serving size.
User Reviews
Overall Rating
5
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