Green Frittata Muffins

The whole family will love these light and healthy green frittata muffins packed with courgette, spinach, peas and Cheddar cheese.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 3 people


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.

Heat the olive oil in a small frying pan over a medium heat.

Add the garlic, courgette and spinach.

Cook for 4-5 minutes, stirring frequently to prevent the vegetables catching on the bottom of the pan.

Remove from the heat and stir through the frozen peas.

In a large bowl, gently stir the cooked vegetables and cheese into the beaten egg.

Divide the mixture evenly between the prepared muffin holes.

Bake for 18-20 minutes, until the fritattas are set and golden.

Remove from the oven and leave to cool slightly, before releasing from the tin.

Store in a plastic container.



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