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Veggie muffin frittatas

Small crustless frittatas baked in a muffin tin with grated carrot, spinach, pepper and two kinds of cheese. They keep well and reheat easily, so they suit breakfast or a packed lunch.

12 muffins · 22 min · breakfast or lunch · Italian · vegetarian

Ingredients

  • 8 egg
  • ½ cup milk
  • 1 carrot, grated
  • 2 ounce spinach, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 clove garlic, crushed
  • 1 onion, medium, finely chopped
  • 1 teaspoon dried oregano, dried
  • 1 handful parsley, fresh
  • 3 ounce cheddar cheese, grated
  • 3½ ounce feta cheese, crumbled
  • ground pepper, to taste

Method

  1. Pre-heat the oven to 190C/375F. Lightly spray or brush a 12-hole muffin tin with oil.
  2. Whisk together the eggs and milk in a large bowl, then stir through all the veggies, herbs and cheese.
  3. 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!).
  4. Bake for 10 to 12 minutes, or until the egg mixture in the 'muffins' is set but still slightly wobbly in the middle.