Muffin Frittatas


    Makes: 12 medium sized muffin frittatas

    Prep time: 10 minutes
    Cook time: 25 minutes

    The beauty of muffin frittatas – they are perfect for almost every left overs! Think left over ham, cooked and raw vegetables, roast meats, herbs – the options are endless.  While one big batch can be made in a cast-iron skillet and be sliced up like a savoury cake, having them cooked in muffin tins are convenient for single serves and snacks on the run.

    • For an extra fluffy frittata, beat the egg white separately then fold into the rest of the mixture.
    • If using spinach (from frozen or freshly blanched) be sure to squeeze out all the water first.

    • leek & potato, a dash of lemon zest, with generous garnish of rocket
    • peas, mint leaves and feta cheese
    • roast pumpkin, haloumi, diced tomato, Morrocan chickpeas
    • grated zucchini, carrot and parsnip
    • sauteed potato, olives, sundried tomato, red onion
    • asparagus, artichoke, mozzarella and zucchini
    • pasta with broccolini and blue cheese
    • kalette, potato, sundried tomato and turmeric
    • corn, mushrooms, red onion, black beans, tomatoes


    • 1 medium onion, diced
    • 1 capsicum, sliced
    • oil, to saute
    • 6 small boiled potatoes, diced
    • 10 green beans, diced
    • Anathoth Farm relish of your choice
    • fresh cherry tomatoes, sliced
    • 8 eggs
    • 100g feta
    • fresh herbs, optional
    • salt and freshly cracked black pepper
    • grated cheese or Parmesan 


      1. Preheat oven to 180°C and grease muffin tins.
      2. Over medium heat, saute onion and capsicum in a little oil for a few minutes until soft. Add diced cooked potatoes and green beans and saute for a further 5 minutes.
      3. Transfer spoonfuls of cooked vegetables into muffin tins, approx 2/3rds full.
      4. On top of the vegetables, dollop small amounts of relish and place cherry tomatoes.
      5. In another bowl beat eggs and fold in crumbled feta. Season with salt and pepper and add fresh herbs if you have them handy.
      6. Top the muffin tins with egg mixture, then sprinkle grated cheese on top.
      7. Bake for 25-30 minutes until golden brown and cooked through.
      8. Allow to cool for a few minutes before serving, or transferring to an air-tight container.