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Greatest plates · Breakfast
Veggie Frittata Muffins
Savory make-ahead mini frittatas packed with eggs, fresh veggies, dill and feta.
Serves 12Prep 10 minCook 20 minBreakfastEgg
Containsdairy · egg · nuts
Inspired by a recipe from Love and Lemons ↗
Protein 28%Carbs 9%Fat 63%
About 85 kcal a serve — 6 g protein, 2 g carbs, 6 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 12
Method
Prep the pan
175°CPreheat the oven to 175°C and brush a nonstick 12-cup muffin pan generously with olive oil or nonstick oil spray.
On the trayAdd →
Whisk the eggs
WhiskIn a large bowl, whisk together the eggs, almond milk, garlic, Dijon mustard, most of the dill (reserve a little for garnish), salt and several grinds of pepper until well combined.
In the bowlWhisk →
Start the cups
Pour just a bit of the egg mixture into the bottom of each muffin cup to form a base layer.
Add the veggies
DivideDivide the shredded kale, halved cherry tomatoes, spring onions and crumbled feta evenly into each muffin cup.
On the trayDivide →
Top with egg
FillPour the remaining egg mixture over the veggies in each cup, filling them nearly to the top.
Bake
20 minBake for 20 to 22 minutes, or until the eggs are set and no longer wobbly in the centre.
Garnish and serve
Season with a little more salt and pepper to taste, garnish with the reserved dill, and serve.
Cook's noteA silicone muffin pan makes them pop out cleanly.
Estimated per serve
85 kcal · 6 g protein · 2 g carbs · 6 g fatestimates, within ~10%
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