Frittata Muffins

Eggs are a powerhouse of nutrients. It’s quick and easy to make mini frittatas simply by pouring the mix into a muffin tin, ideally a silicone one as then they are easy to remove once cooked.

This is an exclusive recipe from the brand new edition of my cookbook Weaning.

Recipe Saved


Sunflower oil, for greasing
150g new potatoes
5 large eggs
75g Cheddar cheese or dairy-free alternative, grated
4 spring onions, chopped
6 cherry tomatoes, chopped
25g fresh spinach, shredded


  1. Preheat the oven to 200°C (fan 180°C), gas 6. Grease a 12-hole silicone muffin tin or a metal tin.
  2. Cook the new potatoes in boiling water for 12–15 minutes. Drain, cool, and cut into 1cm (½in) dice.
  3. Beat the eggs in a large bowl. Stir in the diced potatoes, cheese, spring onions, tomatoes, and spinach. Pour the mixture into the hollows of the muffin tray.
  4. Bake for 20–25 minutes until well risen and golden. Leave to cool for 5 minutes, then remove from the muffin tin and cool on a wire rack.
  5. Freeze in a plastic freezer box. When needed, thaw overnight in the fridge and reheat in the oven for about 12 minutes.

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