Roasted root frittata muffins

Roasted root frittata muffins

By
From
Green Kitchen At Home
Makes
12
Photographer
David Frenkiel

We all need a few kitchen hacks to make everyday cooking easier. Baking mini frittatas in muffin tins is one of our favourite tricks. The basic process is so simple – just whisk eggs and milk, pour into muffin tins and bake – and the addition of roasted roots takes it even further, making it into a genuine meal. Adding a spoonful of pesto to the egg mixture complements the roasted root vegetables, too. When the muffins come out from the oven they are usually all puffy and glorious but it’s normal for them to shrink slightly as they cool.

Ingredients

Quantity Ingredient
9 free-range eggs
120ml plant-based milk of choice
sea salt
freshly ground black pepper
1 handful spinach
250g Roasted roots and veg
100g feta
2 tablespoons perfect pesto
or 2 tablespoons store-bought pesto

Method

  1. Crack the eggs into a medium-sized mixing bowl and add the milk. Season to taste with salt and pepper and whisk until thoroughly combined.
  2. Roughly chop the spinach and divide between the cups of the muffin tin along with the roasted roots and feta. Pour the egg mixture into each cup and tap the tin lightly to make sure the mixture finds is way down between the vegetables. Top each muffin with half a teaspoon of the pesto.
  3. Bake for about 20 minutes or until golden and the egg mixture has set. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire rack to cool completely, or devouring them while still warm.
  4. Store the cooled muffins in an airtight container in the fridge. They will keep for a few days.

Tip

  • For a nut-free alternative, replace the pine nuts in the pesto with pumpkin or sunflower seeds.
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