I love this simple yet nourishing recipe for Healthy Mini Frittatas. It is a really quick and simple recipe – great for breaky on the go or for school lunch boxes or a quick lunch at home/ work with a salad.
They are really easy to make and freeze well, so are great for meal prep, for busy people.
You can just make up a batch and pop them in the freezer and grab one out whenever you want a quick nutritious snack/ meal.
Muffin sized Frittatas
- 1 cup of chopped broccoli
- 1 small zucchini grated
- 1 small carrot grated
- 1 handful of chopped spinach or basil
- 6 whole organic eggs
- 2 tablespoons of olive oil or coconut oil
- 100-150g of canned wild red salmon
- ½ teaspoon of pink salt
- 1 a teaspoon of ground pepper
- Some chopped parsley for added flavour
Step 1: Preheat the oven to 180 degrees. Line a 12-cup muffin pan with a little oil or baking paper.
Step 2: In a large mixing bowl, whisk together the eggs. Add the other ingredients and mix thoroughly.
Step 3: Add ground black pepper and pink salt and any other preferred herbs
Step 4: Pour ¼ to ½ cup of the egg mixture into each of the twelve muffin cups.
Step 5: Bake for about 15-20-25 minutes (keep checking the oven after 12-15 minutes to make sure the frittatas don’t burn).