Healthy Mini Frittatas

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).