Frittata Muffins

frittata muffinsI don’t like to use a lack of time as an excuse not to eat clean, wholesome food however there are times during the week when there is little time or energy at the end of the day for dinner preparation. This is when we all need a quick and easy meal that still packs a nutritional punch. Here is one of my go-to options. I don’t think it gets much easier than Frittata Muffins.

The beauty of these little muffins is that other than eggs you can adapt the recipe to suit whatever ingredients/vegetables you have handy. And because they are single serve size they are great served cold as an on-the-go lunch the next day, and they also make the perfect lunchbox snack.

Mushroom and Kale Frittata Muffins

Makes 9 muffins

  • 6 organic eggs
  • 1 tbsp of cold milk or water
  • coconut oil
  • 1 cup kale
  • 1 cup sliced mushrooms
  • 1/2 small red pepper
  • approx 10 torn basil leaves
  • chunk of fetta, crumbled (optional)
  • pinch of sea salt
  • pepper

Preheat oven to 180°.

Grease a muffin tray with coconut oil.

In a bowl whisk eggs with milk or water and set aside.

Lightly sauté kale, mushrooms, red pepper and basil leaves in coconut oil until softened. Remove from heat.

Distribute this mix equally into each of the muffin cups then pour equal amounts of the egg mixture into each cup over the top. Add crumbled fetta cheese on top and bake for 10 – 15 mins or until light and fluffy looking on top.

Serve hot or cold with leafy green salad.

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