High in protein, low in carbs, filled with yum. These Frittata Muffins are a healthy, vegetarian meal, that work just as well as a snack! What makes them great? Aside from the health benefits and general deliciousness, they can be made ahead of time, and eaten hot or cold. They’re also stupidly easy to make.
Okay, let’s take a moment to be totally honest here. I think most of us will agree that this is not a “conventionally attractive” dish. I tried to pretty it up, I really did. But short of covering it with unnecessary garnishes and other items that you would never actually serve it with, there’s no way around the fact that this just isn’t the prettiest of dishes.
Don’t let that discourage you from trying it out though! It is rather delicious, and its looks will grow on you too. Think of it as adorably ugly.
For those of you that aren’t aware, it’s currently the month of Ramadan, and that means Muslims around the world are fasting (no food, no water!) from day break to sunset. No easy feat! Growing up, I’d look forward to fried foods, decadent desserts, and a cold glass of Rooh Afza (a rose-flavoured sherbet) at iftar, the moment one breaks their fast.
But times, they are a-changin’. Or something like that.
The value of a healthy lifestyle has increased substantially for many of my friends, and as such – not every iftar is spent gorging down a feast of treats (– a month of that would certainly take your fitness goals back a few steps!). Also, fasting during the day only to feast every night is hardly a reflection of the selfless piety and the purity in character that Ramadan represents (in my very humble opinion, of course). And that’s why I’ve opted to share a healthier dish (rather than my usual comfort food!) this week.
Frittata Muffins are a light and healthy option with which to break your fast, or to snack on over the course of the evening. For those not fasting, they make a fantastic make-ahead breakfast or brunch, as well as a great mid-afternoon snack. If you’re a fitness/nutrition junkie, you’ve probably experienced these in one form or another. If these are new to you, don’t be afraid to experiment!
My favourite thing about this recipe is that it doesn’t really need to be a recipe. You can switch out ingredients as you please – don’t like onions, sun-dried tomatoes, and mushrooms? That’s cool. Use caramelised onions, cooked potatoes, and goat’s cheese.
Goat cheese not your thing? That’s cool. Use chopped peppers, courgette, and olives. It’s completely up to you… or if you’re anything like me, it’s completely up to whatever you have leftover in your fridge.
Don’t like eggs? That’s co–, erm… Try this Overnight Oatmeal with Chia, Greek Yoghurt and Mixed Berries recipe instead.
Comment below with what you think about the recipe. Do you have any particular ingredients you like to put in your Frittata Muffins? Tell me about them. Heck! Take a photo of them and share it on the Chocolates & Chai Facebook Page (while you’re at it, make sure to click the LIKE button, and follow me on Facebook!). To those that are fasting, Happy Ramadan! You’re nearly through the month, and you have been doing an amazing job! To those that aren’t, Happy Thursday! Your hair looks great today.
Unless it doesn’t.
In that case. You have pretty eyes. Deeper than the ocean’s obsidian; brighter than the howling moon; and maddening enough to describe them so.
Or something. You get the idea. Don’t be so pedantic! I can’t see you.
That would be creepy.Print
- Total Time: 15 minutes
- Yield: 12 Frittata Muffins 1x
High in protein, low in carbs, filled with yum. These Frittata Muffins are a healthy, vegetarian meal that work just as well as a snack! Super easy to make!
- 8 Large Eggs, beaten
- ½ tsp Sea Salt
- Black Pepper, to taste
- 1 tsp Oregano
- ¼ tsp Cayenne Pepper Flakes
- ¼ cup Sun-Dried Tomatoes
- ¼ cup Onions, diced and fried
- ⅓ cup Mushroom, sliced and cooked
- ⅓ cup Parmesan Cheese, grated
- Olive Oil, for greasing
- Preheat oven to 355 degrees F; grease muffin tin with olive oil.
- Season the eggs with salt, pepper, cayenne, and oregano; stir to combine.
- Pour the egg mixture into the moulds in the muffin tin, each mould should be about half-full.
- Add small handfuls of sun-dried tomatoes, fried onion, and mushroom into each mould before topping with grated parmesan cheese.
- Bake for 9-12 minutes; the frittatas will deflate shortly after you’ve removed them from the oven.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast & Brunch
- Cuisine: American
Keywords: Frittata muffins, egg muffins, healthy muffins
Maybe not the prettiest in the world but, you’re right, who cares? If these taste as good as the ingredient list looks I’ll make these in a heartbeat! Would fresh tomato work, though? I don’t think I’ll be selling the rest of my household on sun-dried tomatoes anytime soon, the heathens.
Fresh tomatoes would work fabulously! Actually, I have a few friends that haven’t quite found a love for sun-dried tomatoes yet, so with them I used regular tomatoes – chopped and fried in the same pan as the mushrooms and onions 🙂
Hope you enjoy them! Share a photo of them if you can!
Julia @ Sprinkled With Jules
I love peppers and onions in them. And I loved all your compliments! Haha 🙂
These look great! As I will no longer be ‘funemployed’ as of next month (yay?), I’ve been on the lookout for easy and healthy recipes to start my day with – apparently, I’ll need more energy to sit in an office and do stuff than I did to sit on my sofa and faff about all day. Do you reckon the frittata muffins will still be nice eaten cold in the morning if I make them the night before?
Yay for proper grown up employment!!!
Yep, the Frittata muffins will be fine if you eat them cold the next morning – I’ve done the same thing before. Make sure to keep them refrigerated and in an airtight container overnight though 🙂