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)
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
1/2 cup grated cheese
1 tsp oregano/ salt/ pepper
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.
Whisk the eggs, milk and oregano together in a seperate bowl.
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.
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.