Breakfast Frittata Muffins with Peas, Feta and Parsley
Ingredients
- 8 large eggs
- 1 cup frozen peas
- 1/2 cup feta cheese, crumbled 130g
- 3 spring onions, finely chopped
- 1/4 cup whole milk 60ml
- 2 tbsp parsley, finely chopped
- Salt and pepper
- Olive oil for greasing muffin tin or silicone muffin cases
Instructions
- Blanche the peas - First, bring a saucepan of water to the boil and add your frozen peas. Simmer for 3 minutes then drain and leave to cool for a few minutes.
- Preheat oven and prepare the muffin tin - Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with the olive oil or line with silicone muffin cases.
- Make the egg mixture - In a large mixing bowl, crack the eggs and add the milk, a small pinch of salt and pepper to taste. Whisk with a fork until just combined. Avoid over whisking.
- Add the vegetables and herbs - Add the peas, chopped spring onion, and chopped parsley to the egg mixture and stir until evenly distributed.
- Fill the muffin tin - Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle on the crumbled feta cheese, distributing it evenly.
- Bake - Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittata muffins are set and the tops are lightly golden brown.
- Cool - Once done, remove the muffin tin from the oven and let the frittata muffins cool for a few minutes before carefully removing them from the tin.
- Serve - Breakfast frittata muffins are best served warm or at room temperature.
Notes
Storage Instructions
- Leftover breakfast frittata muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat from chilled, place them on a baking tray and cover with foil. Place in a preheated oven (180C) for 5 to 10 minutes or until piping hot.
- They can be frozen for up to 3 months. Reheat from frozen in the microwave (2 to 3 minutes) or in the oven at 180C for approximately 20 minutes or until piping hot all the way through.