While you’ve probably heard of or made a frittata in the past, you may not have heard of this ‘younger cousin’ version of the frittata; the frittata muffin.
This recipe came about one lunchtime when the fridge was almost bare and a healthy, filling lunch was required. Being that there was no bread, a sandwich was out, and the handful of baby spinach hanging around the crisper wasn’t going to go very far in making a decent lunch for two people.
Enter the humble egg. Eggs are a fabulous option for a light meal. High in protein and with plenty of good fat, they’ll fill you up and keep you full, perfect when you’re trying to lose baby weight and follow a healthy eating plan.
By downsizing the size of the frittata, you can get away with using a couple of eggs and handfuls of whatever else you might have to add. Baby spinach, salad leaves, cooked veggies and cold meats like lean ham and bacon are perfect for these mini frittata muffins. You’ve also got built in portion control, making it almost impossible to overeat and blow out your calories for the day.
- 4 eggs
- 1 tsp olive oil
- 1/2 cup baby spinach leaves
- 1/2 cup roast sweet potato chunks
- 1/2 cup low fat cheese, grated
- 1/4 red onion, diced
- 2 slices of lean ham, diced
- Salt and pepper to taste
- Preheat the oven to 160C
- Add eggs to a large mixing bowl and whisk together
- Add remaining ingredients (apart from olive oil) and stir briskly to combine.
- Grease 4 cups of a muffin tray with the olive oil
- Divide the egg mixture between the greased muffin cups
- Place into the oven
- Bake for 15-20 minutes of until golden on top
- Serve when slightly cooled.
Makes 4 servings – Calories per serve – 150