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).


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