Mini Frittatas

Updated: Jan 11

These healthy mini frittatas are just the thing for busy mornings because you can make them ahead. Great idea for a breakfast or snack option as they are packed full of protein, fibre and healthy fats. 

Ingredients (makes 12)

  • 8 eggs

  • 1/4 cup almond milk

  • 100g feta, crumbled 

  • 1/2 head broccoli 

  • 1 capsicum, chopped 

  • 1 courgette, chopped 

  • 1/2 punnet tomatoes, chopped in halves

  • Handful spinach 

  • 1/2 cup grated cheese

  • 1 tsp oregano/ salt/ pepper


  1. Pre-heat oven to 180º at fan bake and grease 12 muffin trays. Heat a fry pan over medium heat with 1 tbsp olive oil and sauté capsicum, courgette, broccoli. Add spinach in last along with the tomatoes and cook to your liking. 

  2. Whisk the eggs, milk and oregano together in a seperate bowl. 

  3. Divide the vegetable mixture into the muffin tray evenly and sprinkle the feta on top. Pour the egg mixture on top. Garnish with grated cheese and salt/pepper. Place in oven for 15-20 minutes until the egg is cooked.

  4. Serve with a large side salad, some homemade chutney or basil pesto. These can keep in the fridge for up to 5 days or alternatively freeze separately. 

Enjoy x

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