Description
Start your day with these nourishing and colorful Egg Muffin Frittatas, packed with veggies and feta, perfect for meal prep or a quick breakfast.
Ingredients
Scale
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup chopped spinach
- ½ cup diced red bell pepper
- 8 cherry tomatoes, quartered
- ½ cup finely sliced shallots
- ½ cup crumbled feta cheese
- Oil spray, for greasing muffin tin
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 6-cup muffin tin with oil spray.
- Whisk together the eggs, salt, and black pepper in a mixing bowl until fluffy.
- Mix in the chopped spinach, red bell pepper, cherry tomatoes, shallots, and feta cheese.
- Fill the muffin cups about three-quarters full with the mixture.
- Bake for 20 minutes, or until golden and centers spring back when touched.
- Serve immediately or cool and store in an airtight container in the fridge.
Notes
Great for meal prep and can be frozen for up to 3 months. Experiment with different veggies or cheeses as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 220mg