Frittata Egg Muffins

Name: Frittata Egg Muffins
Ingredients: 6 eggs (large or medium); ½ tsp salt; ¼ tsp black pepper; 3/4 cup chopped spinach (baby or normal Spinach, or similar leafy greens); 1/2 cup diced red capsicum / bell pepper; 8 cherry tomatoes (, quartered (Note 1); ½ cup shallots (, finely sliced); 70 g / 2.5 oz feta (, crumbled (about 1/2 cup); Oil spray (, for greasing muffin tin)

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Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(47)

Ingredients

6 servings

6 eggs (large or medium)
½ tsp salt
¼ tsp black pepper
3/4 cup chopped spinach (baby or normal Spinach, or similar leafy greens)
1/2 cup diced red capsicum / bell pepper
8 cherry tomatoes (, quartered (Note 1)
½ cup shallots (, finely sliced)
70 g / 2.5 oz feta (, crumbled (about 1/2 cup)
Oil spray (, for greasing muffin tin)

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Preparation

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Step 1

Preheat oven to 180C/350F.

Step 2

Spray 6 standard non stick muffin holes with oil.

Step 3

Whisk eggs, salt and pepper. Stir through vegetables and feta.

Step 4

Divide mixture between holes.

Step 5

Bake 20 minutes or until the top is light golden and the centre springs back when touched.

Step 6

Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).