Green frittata muffins

  • Serves 3 (makes 6 muffins)

Packed with green veg and tasty cheese, these muffins make a great light lunch or energising snack

Green frittata muffins

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.



  • 1/2 large courgette grated
  • Handful of baby spinach roughly chopped
  • Frozen peas 30g
  • Large eggs 4, beaten
  • Cheddar cheese 40g, grated
  • 1 garlic clove crushed
  • Olive oil 2 tsp, 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