We’ve found the best cheese and mushroom frittata egg muffins recipe. It’s a tasty high-protein breakfast (or in-between meals snack) that’s easy to make, packed with flavour and will freeze and defrost well. Enjoy!
Makes 12 frittata cups
Cooking time: 15-20 minutes
You will need:
- 12 XL free-range eggs
- 100g softs goat’s cheese/chevin (can substitute with a soft cheese of your choice)
- 250g portabellini mushrooms, sliced
- 1 small onion, finely diced
- 100g kale or spinach, roughly chopped
- Extra virgin olive oil
- Salt and pepper, to taste
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How to make the cheese & mushroom frittata egg muffins
1 Preheat oven to 180°C. Lightly spray a 12 cup cupcake tin with non stick olive oil spray.
2 In a large frying pan heat a drizzle of olive oil. Fry the onion until soft. Add the mushrooms and cook until golden brown. Add the kale and cook until slightly wilted. Season everything well.
3 Remove from the pan and set aside to cool.
4 In a large bowl whisk together the eggs and season well with salt and pepper.
5 Divide mushroom mixture between the cupcake cups. Evenly distribute little nuggets of the goat’s cheese.
6 Pour in the whisked eggs.
7 Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.
8 Let cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.
