Green frittata muffins

Green frittata muffins recipe

8 ratings

The whole family will love these healthy green frittata muffins packed with courgette, spinach, peas and Cheddar cheese. They can be frozen too, so whip up a batch and enjoy as a quick lunch option, for the kid's packed lunches or a tasty afternoon snack. See method

  • Serves 3 (makes 6 muffins)
  • 10 mins to prepare and 20 mins to cook, 10 mins to cool
  • 115 calories / serving
  • Freezable
  • Healthy


  • 2 tsp olive oil, plus extra for greasing
  • 1 garlic clove, crushed
  • 1/2 large courgette, grated
  • handful baby spinach, roughly chopped
  • 30g (1 1/4oz) frozen peas
  • 4 large eggs, beaten
  • 40g (1 1/2oz) Cheddar, finely grated

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 15%
  • Sugars

    1g 1%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 0.9g Protein 7.9g Fibre 0.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease 6 holes of a muffin tin and put a disc of baking paper in the bottom of each.
  2. 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.
  3. In a large bowl, gently stir the cooked vegetables and cheese into the beaten egg. Divide the mixture evenly between the prepared muffin holes.
  4. Bake for 18-20 mins, until the frittatas are set and golden. Remove from the oven and leave to cool slightly, before releasing from the tin. Store in a plastic container.

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