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Spinach, asparagus and cherry tomato frittata muffins with mixed seeds

Spinach, Asparagus & Cherry Tomato Frittata Muffins with Mixed Seeds

These savoury frittata muffins = a nutritious, grab-and-go breakfast

Suitable for Boosting fertility
Difficulty Medium
Makes 12
Prep time 10 minutes
Cook time 20 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
160 kcal 11.5 g 5 g 12 g 0.7 g 2 g 1 g 0.45 g

Ingredients

  • 10 eggs
  • 200ml milk *
  • 150g mature cheddar, grated
  • 150g spinach, finely chopped
  • 100g asparagus, finely sliced
  • 50g mixed seeds *
  • 6 cherry tomatoes, halved
* Available at Holland & Barrett

Method

Step 1

Preheat the oven to 200˚C/390˚F/gas mark 6 and line a 12-hole muffin tin with paper cases.

Step 2

In a large bowl, combine the eggs, milk, grated cheddar, spinach and asparagus with plenty of seasoning. Pour the mixture into the muffin cases, then top each one with a sprinkle of seeds and a halved tomato.

Step 3

Bake in the oven for 15-18 minutes, or until puffed and golden. Serve while warm or leave to cool. These savoury frittata muffins can be served cold for up to three days.

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