BreakfastSnackMain Course

Vegetable Frittata Muffins

Name: Vegetable Frittata Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: american
Ingredients: 8 pcs egg; 60 ml milk; 0.5 cup cheddar cheese shredded; 1 cup baby spinach chopped; 0.5 pcs bell pepper finely diced; 0.25 pcs red onion finely diced; 0.5 tsp salt; 0.25 tsp black pepper ground; 2 pinch cooking spray

These savory frittata muffins are a convenient and healthy option for breakfast or a light snack. Packed with vegetables and eggs, they are easy to prepare ahead of time and grab on the go. Customize with your favorite vegetables and cheese.

An original recipe by Forkin

Total time: 35 min
Serves: 6
Difficulty: Easy
Per serving: 207 kcal

Gluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcsegg
60 mlmilk
0.5 cupcheddar cheese, shredded
1 cupbaby spinach, chopped
0.5 pcsbell pepper, finely diced
0.25 pcsred onion, finely diced
0.5 tspsalt
0.25 tspblack pepper, ground
2 pinchcooking spray

Equipment

knife · whisk · oven · cutting board · large bowl · wire rack · muffin tin

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
2
Lightly grease a 12-cup muffin tin with cooking spray.
About 1 min
Cook’s note: Ensure all cups are well coated to prevent sticking.
3
In a large bowl, whisk the eggs and milk until well combined and frothy.
About 2 min
4
Stir in the shredded cheddar cheese, chopped baby spinach, diced bell pepper, and diced red onion.
About 2 min
Cook’s note: Make sure the vegetables are finely diced for even distribution.
5
Season the mixture with salt and ground black pepper, then stir again.
About 1 min
Cook’s note: Taste a tiny bit of the mixture (before adding raw egg) to adjust seasoning if desired.
6
Evenly divide the egg mixture among the 12 muffin cups.
About 2 min
Cook’s note: Fill each cup about three-quarters full.
7
Bake for 18-20 minutes, or until the frittata muffins are set and lightly golden brown on top.
About 20 min
Cook’s note: The centers should be firm to the touch.
8
Remove the muffin tin from the oven and let the frittatas cool in the tin for a few minutes before transferring them to a wire rack.
About 2 min
Cook’s note: This helps them firm up and makes them easier to remove.

Per serving

Nutrition

71%Score

Calories: 207.4kcal
Protein: 15.3g
Carbs: 3.3g
Fat: 15g
Fibre: 0.5g
Sugar: 2.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled frittata muffins in an airtight container in the refrigerator.

Reheating

Reheat in the microwave for 30-60 seconds, or in a toaster oven until warmed through.