Frittata Muffins


Frittata Muffins

A frittata in the shape of a muffin you say? Yes! These protein-packed little gems are super simple to make and much easier for little hands to manage than a traditional slice.

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Sunflower oil, for greasing
100g new potatoes
5 large eggs
75g Cheddar cheese, grated
4 spring onions, chopped
50g frozen peas
6 cherry tomatoes, chopped


  1. Preheat the oven to 200ºC. Grease a 12-hole muffin tin with oil.
  2. Cook the new potatoes in boiling water for 12–15 minutes. Drain, cool and cut into 1cm dice.
  3. Beat the eggs in a large bowl. Stir in the diced potatoes, cheese, spring onions, peas and tomatoes. Pour the mixture into the muffin tin moulds. Bake for 20–25 minutes until well risen and golden. Leave to cool for 5 minutes in the tin, then release from the tin and cool on a wire rack.

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