Mini Frittatas

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Ingredients (10 serves) :

  • 6 eggs

  • 1/4 cup almond milk

  • 1/2 head broccoli 

  • 1 capsicum, chopped 

  • 1 courgette, chopped

  • 1/2 punnet tomatoes, chopped in halves

  • Handful spinach 

  • 1/2 cup sundried tomatoes

  • 1 tsp oregano

  • salt/ pepper


  1. Pre-heat oven to 180 °C at fan bake and grease 12 muffin trays. 

  2. 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. 

  3. Whisk the eggs, milk and oregano together in a seperate bowl.  Divide the vegetable mixture into the muffin tray evenly and sprinkle the sun-dried tomatoes on top. Pour the egg mixture on top. 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.

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