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Muffins - Healthy and Quick Egg Frittata by

Source: https://www.losebabyweight.com.au/mini-frittata-muffins/

Tip: Left over ingredients make a great omelette!

Ingredients

12 eggs
60g packet baby spinach leaves, washed and roughly chopped
1 very small red capsicum, finely diced (approx. 80g)
24 pieces of 1cm cubed cooked roast pumpkin chunks (approx. 200g)
125g grated parmesan cheese
1 very small red onion, finely diced (approx. 80g)
lean ham, diced roughly (approx 80g)

Salt and pepper to taste
1 tsp olive oil (to grease tray)

Instructions

1. Preheat the oven to 180C (160C fan-forced).

2. Prepare ingredients.

3. Grease 12 cups of a silicone muffin tray with the olive Oil.

4. Add eggs to a mixing jug and whisk together (do not allow eggs to froth), pour egg mixture evenly across the muffin cups until each muffin cup is 2/3 full.

5. Add pumpkin, onion and capsicum evenly across muffin cups. If there is still some room (to about 5mm below the top of the muffin cup), top up with egg mixture until each muffin cup is filled to about 5mm below the top of the muffin cup.

6. Top evenly with ham, then spinach, then cheese.

7. Place into the oven.

8. Bake for 15-20 minutes of until golden on top

9. Serve when slightly cooled.

Servings: 12

Serving Size: 1 mini frittata muffin

Nutrition Information (per serving):
Calories 150

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