Veggie muffin frittatas

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot, large
  • 1 clove Garlic
  • 1 handful Herbs e.g. parsley, fresh
  • 1 tsp Herbs such as oregano, dried
  • 1 Onion, medium
  • 1 large handful Spinach, fresh

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 Pepper, ground
  • 1 Red pepper

• Dairy

  • 2 handfuls Cheddar cheese, grated
  • 100 g Feta cheese
  • 1/2 cup Milk

Found on scrummylane.com

Description

Ingredients

• 8 eggs
• ½ cup (120ml) milk
• 1 large carrot, grated
• large handful fresh spinach, finely chopped
• 1 red pepper, finely chopped
• 1 clove garlic, crushed
• 1 medium onion, finely chopped
• 1 teaspoon dried herbs such as oregano, basil, mixed Mediterranean herbs
• 1 handful chopped fresh herbs e.g. parsley, basil
• 2 handfuls grated cheddar cheese
• about 100 grams crumbled feta cheese
• ground pepper

Directions

• Pre-heat the oven to 190C/375F. Lightly spray or brush a 12-hole muffin tin with oil.
• Whisk together the eggs and milk in a large bowl, then stir through all the veggies, herbs and cheese.
• Grind in a decent amount of pepper and stir again, then spoon the mixture into the muffin holes (not quite right to the top or the egg will spill over!).
• Bake for 10 to 12 minutes, or until the egg mixture in the muffins is set but still slightly wobbly in the middle.

Nutrition