Breakfast Muffin Frittatas

LFHW Scotland
30 - 45 mins

For those who like to meal prep, these tasty little egg muffins are a breakfast treat that everyone can enjoy. You can use any type of hard cheese, and they’re also a good way to use up any ends of raw or cooked veggies such as peppers, green beans, spring onions, or peas from the freezer. They make a great snack, or packed lunch for school, and will store in the fridge for three days, or in the freezer in an airtight container for up to a month.  


8 large, or 10 medium free-range eggs
100g grated mature cheddar or other hard cheese
1 medium courgette, grated
½ bag baby spinach leaves, washed
½ pack of chives, finely chopped (keep a few to serve)
½ tsp ground cumin
2tsp English or Dijon mustard
salt & pepper
a little neutral oil e.g. olive, sunflower
crème fraîche to serve (optional)
Heat a little oil in a non-stick frying pan. Add the grated courgettes and cook for a few minutes until they start to colour.
Then add the spinach leaves and cook until wilted down.
Transfer the cooked vegetables to a sieve and, using the back of a spoon, gently press the excess liquid out over a bowl or sink. Set the mixture aside and leave to cool.
Break the eggs into a large mixing bowl and whisk together.
Add the mustard, grated cheese, cumin, mustard, cooked vegetables and chopped chives.
Season generously with black pepper and a pinch of salt. Stir the mixture well to combine. 
Transfer the egg mixture to a jug, and from there pour the mixture to evenly fill a lightly-oiled 12-cup muffin tin. 
Bake in a preheated oven (180c / 160c fan) for 18 minutes, or until the frittatas are set (checking with a skewer) and golden on the top.
Remove from the oven and leave for a few minutes before turning out onto a wire rack to cool completely.
Serve with a spoonful of crème fraîche stirred through with chopped chives.