Veggie Frittata Muffin
This veggie frittata muffin is a quick and fuss-free way to include all those extra vegetables in your child's diet.
Equipment
- Oven
Ingredients
- 2 tsp vegetable oil
- 4 free range eggs large
- ½ cup milk
- 1 cup cheese grated cheddar cheese or crumbled feta cheese
- black pepper ground
- 1 tbsp fresh herbs chopped (optional)
- 10 cherry tomatoes cut in half
- 1 red pepper chopped
- ¼ cup frozen peas defrosted
- ⅓ cup broccoli chopped into small florets
Instructions
- Preheat the oven to 180°C.
- Grease a 20 cm square oven-proof dish or a 6-hole muffin tin with oil.
- Crack eggs into a separate bowl.
- Add milk to the eggs.
- Whisk the mixture until it becomes light and fluffy.
- Stir in half of the grated cheese along with some ground black pepper, and optionally, herbs.
- Place your choice vegetables in the oven-proof dish. If using a muffin tin, distribute the vegetables among the holes.
- Pour the mixture of eggs and milk over the vegetables and sprinkle the remaining cheese on top.
- Bake in the oven for 20 minutes or until they turn golden brown.
- Allow frittata to cool slightly before removing it from the dish. Serve and enjoy!
Notes
"Eggs are a high-protein food packed with essential vitamins and minerals. They are particularly rich in vitamin D, one of the few foods naturally containing this nutrient. Furthermore, eggs contain choline, which aids in building cell membranes. Choline is also essential for brain function." - Café Columbia, Columbia Asia Hospital - Setapak Dietitian, Siti Sarah Mohd Juzup.
Nutrition
Calories: 494kcalCarbohydrates: 24.9gProtein: 36.4gFat: 23g
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