Eggs On The Go

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Breakfast / recipes

Healthy Vegetable Frittata Muffins

My weekday mornings often consist of snoozing the alarm one too many times, dragging myself out of bed to stare at a crammed wardrobe yet inevitably face the ‘I have nothing to wear’ dilemma and then rush downstairs and out the door just in time to make the train but with absolutely no time to spare for breakfast.

Breakfast really is the most important meal. A healthy breakfast fills you you with energy to start your day, restores glucose levels needed for the brain to function and provides you with much needed vitamins and minerals.  So instead of taking my lead – plan, prepare, grab and go. These healthy vegetable frittata muffins can be prepared on a Sunday in big batches, grabbed just before you run out the door and enjoyed on the move.

Ingredients: (makes 6)

  • 1 x medium-sized sweet potato
  • ¼ x butternut squash
  • A handful of spinach
  • ¼ cup x sliced courgette
  • 5 x eggs
  • Juice of ½ a lemon
  • 2 tbsp. x grated parmesan cheese
  • 1 tsp. x garlic oil
  • 1 tbsp. x olive oil
  • Salt
  • Pepper

Preheat the oven to 180°C. Peel and chop the sweet potato and butternut squash, place on a baking tray, drizzle with olive oil and cook in the oven for 35 minutes or until cooked through. Slice the courgette, add to the baking tray with a drizzle of olive oil and place in the oven for 20 minutes or until softened.

While waiting, line a muffin or cupcake tray with baking paper. Thinly slice the spinach and distribute it with the cooked vegetables into the muffin tray. Add parmesan and lemon juice and drizzle with garlic oil for extra flavour.

Healthy Vegetable Frittata Muffins

Crack the eggs into a glass or measuring jug and beat until mixed thoroughly. Pour the egg mixture over the vegetables and allow it to soak for a couple of minutes. The egg mixture should fill at least half of the muffin containers.

Healthy Vegetable Frittata Muffins

Sprinkle with salt and pepper and bake in the oven for 15 minutes or until the egg mixture has set.

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When ready, take out the oven and allow to cool before removing the frittata muffins from the tray and out of the baking paper.

If you can resist eating them all at once, they’ll make the perfect on-the-go breakfast for your busy mornings. You can even experiment with different vegetables and cheeses.

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Enjoy!

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The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose

9 Comments

  1. Charlotte says

    I’m heading to university this year and was starting to worry about sticking to the diet and things like this are lifesavers! Thank you so much! They’re delicious!

    Like

  2. Pingback: Review: Blend Active | The FODMAPPER

  3. What a great idea! I was going to try to do a quiche with similar ingredients but forget that. This is so much easier! Thanks!

    Like

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