Mini Frittata Muffins

Great for breakfast, packed lunch, or a healthy snack, these mini frittatas only take 10 minutes to bake and are an easy and tasty way to add more vegetables into your diet. Have fun with your children and let them customise their own. You can use any of favourite vegetables or simply what’s in your fridge - peppers, spinach, broccoli, courgettes, tomatoes, sundried tomatoes, sauteed mushrooms, red onions or kale.
Preparation time: 15 mins
Cooking time: 10-15 mins


Serves 12 frittatas
  • 1 red pepper
  • 1/2 cup broccoli florets, cut (steamed for 15 minutes before)
  • 1/4 chopped spinach leaves
  • 1/3 chopped onions
  • 9 eggs
  • 100 ml rice or almond milk
  • sea salt
  • black pepper
Optional extras
  • 1 teaspoon nutritional yeast
  • parmesan or feta cheese
  • 1/3 tsp of turmeric

Preheat oven to 180C

Crack the eggs and place them into a large bowl. Add the rice or almond milk, sea salt and pepper ( I added a 1/3 tsp of turmeric for nutritional value). Mix well.

Grease a 12 cup muffin tin with olive oil.

Choose your favourite vegetables and herbs and place them into the muffin tin.

Pour the egg mixture equally among the tins. Bake for 10/15 minutes until the top is golden. Let cool then remove from the muffin tin.

Enjoy. You can keep them in the fridge for up to 3 days. They are also delicious cold from the fridge, or as a snack.

Gluten Free, Dairy Free, Refined Sugar Free,