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Breakfast Frittatas

These simple easy to make frittatas can be made in advance and kept in the fridge for up to 4 days. They are perfect for a high protein, low carbohydrate breakfast or are ideal for a picnic lunch. For a vegan option use either vegan cheese or add more vegetable options.

Makes 8 in total

Takes 25 minutes

Ingredients

8 eggs 2 handfuls of spinach

150g crumbled feta cheese

1 tsp oregano

2 tbsp pumpkin seeds

1 tbsp butter or olive oil


Method

1. Preheat the oven to 200C

2. In a frying pan heat the butter or oil, add the spinach and cook until it wilts. Leave to cool and squeeze out any juices, roughly chop and set aside.

3. Add the eggs to a bowl and beat. Add all the other ingredients and season to taste.

4. Grease a muffin tin or use muffin liners

5. Pour the egg mixture in to the tin and bake in the oven for 15 – 18 minutes until firm to the touch.


Other options

Add cooked mushrooms, roasted chopped mushrooms, roasted butternut squash.


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