Prep time: 10 mins | Total cook time: 1.5 hours | Servings: 12 daily servings of Everee
A nutritious and convenient meal-prep staple, perfect for making ahead on a Sunday to enjoy as a quick and easy breakfast, lunch or dinner during busy weekdays. Packed with protein from eggs, feta and Everee, it’s also loaded with vegetables for added nourishment and kumara for long-lasting energy. This versatile On-the-go Frittata Muffin recipe works well with any combination of roasted or leftover cooked vegetables—simply swap in three cups of your favourite mix. An easy way to enjoy your daily dose of Everee. We used Everee #4, but you can use any Everee.
Ingredients
- 1 medium kumara (300–350 g), chopped into medium dice (skin on)
- 1 medium red onion, chopped
- 1 red pepper, chopped
- 2 Tbsp extra virgin olive oil
- 2 cups baby spinach leaves (or large leaves, chopped)
- 8 eggs
- 125 g feta, crumbled
- ¼ cup grated Parmesan
- ½ cup Everee #4 (6 daily serves)
- Small handful of herbs (parsley, basil, oregano), chopped
- Optional: extra Parmesan for topping
Instructions
- Preheat oven to 200 °C fan bake.
- Place kumara, onion and pepper in a roasting dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25 minutes, then stir in spinach and roast a further 5 minutes until wilted.
- Set aside to cool slightly.
- Reduce oven temperature to 170 °C.
- In a large bowl, whisk eggs, feta, Parmesan, Everee #4, and herbs.
- Add roasted vegetables, mix to combine, and season with extra pepper.
- Grease or line a 12-cup muffin tray.
- Fill each cup to the top and sprinkle with Parmesan if using.
- Bake 20–25 minutes until set and lightly risen.
- Cool for 5 minutes before removing from the tray. Cool completely before storing.
- Store in the fridge up to 5 days or freeze up to 1 month.
Don’t worry if the mixture looks thin — it sets beautifully as it cooks.
To serve
Enjoy two mini frittatas for your daily dose of Everee. Serve warm or cold.
Notes
- You can make one large frittata by baking the mixture in a lined dish for 40–50 minutes. Once cool, slice into six squares.
- Silicone muffin trays make removal much easier.
- Store in an airtight container for up to 5 days or freeze for up to 1 month.
