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.


  • 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


  • 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