Hearty frittata muffins with spinach and feta

Hearty frittata muffins with spinach and feta: an easy oven recipe with eggs, cherry tomatoes and sheep's cheese – juicy, full of flavour and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 150 kcal per serving
• Protein: 10 g
• Fat: 10 g
• Carbs: 5 g

Ingredients

• 6 organic eggs
• 100 g leaf spinach
• 50 g sheep's cheese
• 50 g cherry tomatoes
• 3 tbsp milk
• 1 tsp pepper
• 1 pinch of salt
• A little olive oil

Method

You’ll need: oven · muffin tin · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease a muffin tin with olive oil or ghee.
2. Whisk the eggs with the milk, pepper and a little salt in a large bowl until well combined.
3. Roughly tear the spinach, quarter the cherry tomatoes and crumble the sheep's cheese.
4. Divide the spinach, cherry tomatoes and sheep's cheese between the muffin holes and pour the egg mixture over the top so they aren't quite full.
5. Bake the frittata muffins at 180 °C for 18–20 min until set and lightly golden. Let them cool briefly so they come out more easily.
6. Serve the muffins warm or cold, on their own or with a small salad.

Good to know

When breakfast or lunch needs to be quick, these muffins are a real help. They're easy to make ahead and taste just as good warm as cold.

Swaps

Sheep's cheese → goat's cheese (similarly savoury, often a little creamier; pasteurised in pregnancy); milk → unsweetened Greek yoghurt (also provides protein, slightly fuller texture); leaf spinach → chard (also provides fibre and folate); olive oil → ghee (can take high heat, stronger flavour; contains milk)

Allergens

Contains egg and milk (milk, sheep's cheese). Usually fine for children if seasoned moderately; in pregnancy, only with cheese made from pasteurised milk and eggs baked right through.