Sunday 17 January 2021

Frittata Muffins Recipe

These breakfast egg muffins are low carb and high in protein...

You can eat them straight away or cool them and eat on the go as they taste good both hot and cold. I like to make up a batch and keep some in the freezer. Then just defrost them in the fridge, the day before you want them.

You can put whatever you like in them but I like ham, spinach, spring onion, cheese and chilli. 

(Makes 12)

10 eggs
Splash of semi skimmed milk
Pinch of salt & pepper
Pinch of mixed herbs
Sunflower oil, for greasing
(Non-stick muffin tin)

For the fillings:
40g cheddar cheese, grated
1 spring onion, finely sliced (including green end)
5 slices wafer thin ham, sliced
1 handful spinach, chopped up
1 red chilli, finely sliced

Preheat the oven to 190c and thoroughly grease all the holes in the muffin tin using kitchen towel.

Add the eggs to a measuring jug (this is important to use so it easier to pour into the tin), along with the seasoning, herbs and milk and beat until smooth. Carefully divide between the 12 muffin tin holes, filling each hole about three quarters of the way up. 

Divide all of your fillings between the holes, adding the cheese and chilli last so they are at the top. Place in the oven and cook for 12-15 mins on middle shelf until the muffins have puffed up and are cooked all the way through. 

Leave to cool for a few minutes, then gently remove from the tin using a plastic spoon. Either serve immediately or place on a cooling rack to cool and then put in the fridge or freezer for later. 

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