Individual Frittata Muffins

Kale and HeartyLunch, Recipes, Snacks1 Comment

Frittata Muffins
Frittata Muffins

Frittata Muffins

Frittata Muffins

Frittata Muffins

These are great little muffins which are full of goodness and are a whole meal in one!


  • 6 large eggs
  • 1 small onion, chopped
  • Half a red pepper, chopped
  • 6 spears of asparagus
  • 140g grated cheese
  • 100ml milk of your choice
  • Salt and pepper
  • Coconut Oil


      1. Pre-heat your oven to 170.
      2. In a bowl whisk your eggs with the milk and set aside.
      3. Heat a table spoon of coconut oil in a frying pan and cook your onion and pepper until just cooked.
      4. Add your onion, pepper and cheese to your eggs and season with salt and pepper. Mix well.
      5. Divide your mixture into a 6 hole non stick muffin mould. If you’re using a tin you may need to grease it. (I used a silicone mould and they popped right out without greasing)
      6. Chop each asparagus spear into about 4 pieces and add them to the tops of each frittata.
      7. Pop into the oven for 10-15 minutes.
      8. They should puff up and become golden on top.
      9. Eat immediately or once cool store in the fridge for up to 2 days.
K&H Tip
These are great for brunches, lunches and pack lunches! And children love them!


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One Comment on “Individual Frittata Muffins”

  1. There’s only one word for these… Mmmmmmm!
    They couldn’t be any more tasty and SO easy to make!
    A frittata a day for me. Absolutely gorgeous.

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