Recipe: Veggie & Cheese Frittata
A great brunch option, these frittatas are full of veggies, eggs and cheese and they are not only delicious but super nutritious. A great option for those wanting a high protein option for breakfast, and a fab addition to those trying to conceive as eggs are a nutritional powerhouse!
They also make a great ‘to go’ option for anyone rushing out the door in the morning, or can be a fab lunch box addition. SO versatile!
To make 12 muffin style frittatas:
INGREDIENTS:
12 eggs (large or medium)
1 tsp salt
black pepper as preferred
2 handfuls of chopped spinach
1 handful diced peppers ( I used a few different colours)
12 cherry tomatoes, cut into quarters
1 spring onion finely sliced
70 g cheddar , chopped into small squares
70g havarti, chopped into small squares
A small chunk of pecorino (as it was hanging about in my fridge but you can just stick to the other cheeses or use ones you have at home!)
Oil spray , for greasing muffin tin
METHOD:
Preheat oven t0 180C.
Spray a 12 hole muffin tray with oil.
Whisk together the eggs, salt and pepper.
Stir through the vegetables and cheeses.
Pour into the muffin tray, dividing equally.
Bake 18-20 minutes
ENJOY!!!
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If you’re looking for recipe inspiration, then head over to our recipe page for more delicious healthy recipes.
