Healthy Mini Frittatas. Vegetarian & dairy free options too!
- Ready in: 30 minutes
- Serves: 6
- Complexity: easy
Can make into a muffin tray or into one big frittata. This is a recipe for the muffins. Vegetarian and dairy free options included
½ small onion, diced
1-2 stalks spring onion, finely chopped
1 cup (about 8-10) cherry tomato’s, chopped
1 small zucchini, grated
1 handful spinach, chopped
4 whole eggs
4 egg whites
1/2 cup cheese of choice (feta, goats, cheddar) // OR 2 tbs extra virgin olive or coconut oil
100-150g chopped ham, turkey or poached/roasted chicken (optional)
1/2-1 teaspoon salt
1/4 teaspoon black pepper
Extra seasonings of choice (garlic powder, curry powder, parsley)
- Preheat the oven to 180 degrees. Line a 12-cup muffin pan with a little oil or baking paper.
- In a large mixing bowl, whisk together the eggs and egg whites.
- Add the other ingredients and mix thoroughly. Add ground black pepper and salt (optional), and any other preferred herbs and seasonings.
- Pour ¼ to ½ cup of the egg mixture into each of the twelve muffin cups. Bake for about 15-20-25 minutes (keep checking the oven after 12-15 minutes to make sure the frittatas don’t burn).