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Mini Frittata Cups

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Serves:

Makes 6 (serving size: 2 cups)

Level:

Beginner

About the Recipe

Versatile little baked egg cups with your choice of fillings - great for meal prep, snacking through the week or a portable protein-packed lunch.

Ingredients

  • 4 large eggs

  • ¼ tsp salt

  • Pinch of pepper

  • Filling option 1: 2 chopped spring onions, 4 chopped sundried tomatoes, crumbles of goats cheese

  • Filling option 2: Steamed asparagus, frozen peas and chopped mint

  • Filling option 3: Chopped cherry tomatoes, mozzarella and basil

Preparation

Step 1


Heat the oven to 190°C.


Step 2


Lightly grease 6 muffin cups.


Step 3


To a bowl, add eggs, salt and pepper and your chosen fillings.


Step 4


Add egg mixture to 6 muffin cups, filling each almost to the top.


Step 5


Bake for about 20–25 minutes, until tops are puffed and golden brown.


Step 6


Leftovers can be stored for up to a week in the fridge and reheated. A snack portion is 2 mini frittata cups.


Eggs are a complete protein source containing all essential amino acids, plus vitamins D, B12 and choline. These portable cups are ideal for meal prep and provide sustained energy with minimal carbohydrate. Vary the fillings to ensure nutritional diversity throughout the week.

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