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Green frittata muffins recipe

Green frittata muffins recipe

68 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
  • Vegetarian


  • 2 tsp olive oil, plus extra for greasing
  • 1 garlic clove, crushed
  • ½ large courgette, grated
  • handful baby spinach, roughly chopped
  • 30g frozen peas
  • 4 large eggs, beaten
  • 40g Cheddar cheese, grated
Source of calcium, which helps keep your bones strong and helps your heart, muscles and nerves function properly

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.

See more Muffin recipes

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