Leftovers? Not a problem! These delicious protein- and veggie-packed muffin frittata are so versatile, and using a muffin tin makes them the perfect snacking option. What’s more – they are a great way to get kids or those fussy non-veggie friends to eat some healthy greens. Also a great breakfast, mid-morning snack or post-workout option!

Muffin Frittata

  • Makes 12
  • Gluten-free / Sugar-free / Vegetarian


  • 8 eggs
  • Herbs of choice
  • Salt and pepper
  • 1 handful spinach
  • 1 onion, finely chopped
  • 2 cups assorted veggies, finely chopped (red peppers, peas, sweet potato, baby marrows, and carrots)
  • Sprinkling of feta or cheddar cheese


  • Preheat the oven to 180C.
  • Grease a muffin tray. You can also use cupcake holders to prevent sticking.
  • Beat the eggs and add salt, pepper and dried herbs.
  • Pre-steam all the veggies, except the spinach and onion.
  • Fry onion in coconut oil until cooked.
  • Sauté spinach for max 1 minute until it reduces in size.
  • Combine all the veggies well and spoon into muffin tin, dividing equally.
  • Pour the eggs over (it doesn’t have to cover all the ingredients as it will rise slightly).
  • Sprinkle with feta cheese or cheddar (optional).
  • Pop into the oven for approx. 15 – 20 minutes. Turn oven to grill for the last 2 minutes (gives them a nice crunch on top).
  • To check if they are ready, wobble the tray slightly. Muffins should be firm in the middle.
  • Remove frittatas and leave to cool on a wire rack.
  • Enjoy 🙂

See, these muffin frittata are simple to make and absolutely yummy! For more Finding Frost recipes, visit the official website here.