Frittata Muffin

A well-balanced lunch is essential to:

• providing ongoing energy for the afternoon work or study
• preventing overeating at night

Don’t know what to have at lunch? Sick of sandwiches? Struggle to include more veg?
Try this frittata muffin recipe!

Ingredients (6 muffins):

• Oil spray
• 6 eggs
• 1 tbs milk
• About 2 cups of veg (try following combinations or use your own favourite veg)

 - 1 cup chopped spinach + 1 cup mushroom + ¼ cup basil
 - 1 cup grated carrot + ½ cup capsicum + 2 tbs sun-dried tomatoes + ¼ cup chives
 - 1 cup grated zucchini (squeeze moisture out) + ½ cup cherry tomato + ½ cup onion

• 60g cheese

​Instructions:

• Preheat oven to 180C
• Spray 6 muffin holes with oil
• Whist eggs and add in milk
• Stir through veg and cheese
• Divide mixture between holes
• Bake 20mins

They freeze quite well so you can cook a big batch on weekend and keep them in freezer for when you don’t have time to plan your lunch – simply grab and go! 

Grace (Daiqing) Yu - Dietitian and Nutritionist

Grace graduated from Flinders University with a Masters in Nutrition and Dietetics. She has a strong passion for food and cooking and is well-exposed to both Asian and Western cultures and cuisine. Grace believes everyone should enjoy food while also staying healthy and feeling good! She provides a nutrition assessment and can tailor an individualised meal plan to develop sustainable healthy eating habits that fit into your lifestyle.
More info can be found here