What makes these frittata muffins green? They're packed with nutritious courgette, spinach and peas - but with a generous helping of Cheddar cheese and light, fluffy eggs, too. The result is a healthy savoury muffin which makes for an easy light meal or a delicious snack at any time of day.
Green frittata muffins
Packed with green veg and tasty cheese, these muffins make a great light lunch or energising snack
Total: 30 mins
Serves 3 (makes 6 muffins)
Ingredients
- ½ large cougette grated
- Handful of baby spinach roughly chopped
- 30g Frozen peas
- 4 Large eggs beaten
- 40g Cheddar cheese grated
- 1 Garlic clove crushed
- 2tsp Olive oil plus extra for greasing
Method
Step 1
Preheat your oven to 180°C/160°C Fan/ Gas Mark 4.
Step 2
Grease six holes of a muffin tin and put a disc of baking paper in the bottom of each.
Step 3
Heat the olive oil in a small frying pan over a medium heat. Add the garlic, courgette and spinach. Cook for 4-5 mins, stirring frequently to prevent the vegetables catching on the bottom of the pan. Remove from the heat and stir through the frozen peas.
Step 4
In a large bowl, gently stir the cooked vegetables and cheese into the beaten egg. Divide the mixture evenly between the prepared muffin holes.
Step 5
Bake for 18-20 mins, until the frittatas are set and golden. Take out of the oven and leave to cool slightly, before removing from the tin. Store in a plastic container and refrigerate, or make batches and freeze for easy weekday packed lunches.
Recipe courtesy of Tesco
