Frittata muffins

These easy muffins are my little lifesavers.

I like to make a big batch at the beginning of each week and then either have them for breakfast or as a protein rich snack. They’re light yet satisfying and the protein provided by the eggs makes them very filling. You can pack them with which ever vegetables you like the basic rule is that you want equal volumes of beaten eggs and vegetables. Pack in lots of herbs and spices to give them a bit more flavour but basically just experiment with them!

Ingredients: Makes 8 muffins

• 4 eggs
• 1 cup of peas and sweetcorn
• 1 garlic clove
• 1 teaspoon of parsley
• 1 teaspoon crushed chilli
• salt and pepper
• 1/2 teaspoon baking powder

Method:

1. Preheat the oven to 180C
2. Grease a muffin tray or, as I did, use muffin cases (or squares of baking paper). This should make about 8
3. Beat your eggs and add to them the garlic clove minced and all the other ingredients.
4. Combine well then pour the mixture into the muffin cases.
5. Bake in the over for 15 minutes.

 

10 Feb This entry was published on February 10, 2016 at 5:01 pm. It’s filed under 5:2, Breakfast, dinner, glutenfree and tagged breakfast recipe, eggs, gluten free, healthy breakfast recipe, healthy lifestyle, healthy recipe, Vegetarian 5:2 recipe, vegetarian recipe, vegetarianfood. Bookmark the permalink. Follow any comments here with the RSS feed for this post.