On-The-Go Frittata Muffins
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Time to read 2 min
10 min
50 min
12 servings
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 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 have used Everee #4 in the recipe but you can swap this for any Everee.
Ingredients
- 1 medium size kumara (300-350g), washed and chopped into medium dice (leave skin on for extra fibre)
- 1 medium red onion, chopped into medium dice
- 1 red pepper, chopped into medium dice
- 2 tablespoons extra virgin olive oil
- 2 cups baby spinach leaves (or large leaves, chopped)
- 8 eggs
- 125 g crumbled feta
- ¼ grated parmesan
- ½ cup Everee #4 to give 6 serves
- Small handful of green herbs such as parsley, basil, oregano, roughly chopped
- Optional - extra grated parmesan to sprinkle on the top
Instructions:
Step 1
Preheat the oven to 200°C fan bake.
Step 2
In a medium-sized roasting dish, place the kumara, onion, and red pepper. Drizzle with olive oil, tossing to evenly coat. Season with salt and pepper. Roast for 25 minutes, then remove from the oven and stir in the spinach. Return to the oven for a further 5 minutes or until the kumara is just tender and spinach wilted.
Step 3
Once roasted, remove the dish from the oven and set aside to cool.
Step 4
Lower the oven temperature to 170°C.
Step 5
While the roasted vegetables are cooling, prepare the remaining ingredients. In a bowl, whisk together eggs, feta, parmesan, Everee #4, and chopped herbs until fully combined. Add the roasted vegetables to the egg mixture, stir to evenly distribute, and season with lots of black pepper and a sprinkle of salt.
Don’t worry if the mixture seems thin, it will set as it cooks
Step 6
Grease or line a medium-sized 12-cup muffin tray (½ cup capacity per muffin). Spoon the mixture into the muffin cups, filling each to the top. Sprinkle grated Parmesan on top, if using.
Step 7
Bake for 20-25 minutes until frittatas are set and lightly risen.
Step 8
Remove from the oven and let cool for 5 minutes before carefully removing from the muffin tins. Allow to cool completely before storing in an airtight container in the fridge for up to 5 days. Frittatas can also be frozen for up to one month.
To serve:
To get your daily dose of Everee, enjoy two mini frittatas, served warm or cold.
You can make one large frittata by lining a medium baking dish with baking paper, pouring filling in and baking for 40-50 minutes or until eggs are set and golden. Once cool slice into six squares and enjoy.
We highly recommend using silicone muffin trays for an easy non-stick option with the mini frittatas.