Veggie Frittata Muffins

Ingredients

• 8 large eggs

• 1/3 cup milk

• 1 garlic clove, minced

• 1/4 teaspoon Dijon mustard

• 1/2 teaspoon sea salt

• freshly ground black pepper

• 2 to 4 tablespoons chopped fresh dill

• Handful spinach or kale leaves, finely shredded

• 1 cup halved cherry tomatoes

• 1/4 cup onions

• 1/3 cup crumbled feta

Method

1. Pre-heat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.

2. In a large bowl, whisk together the eggs, milk, garlic, Dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the spinach / kale, tomatoes, onions and feta into each cup then pour the remaining egg mixture on top

3. Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days

4. These serve well as a meal (halve the mixture per serve) or for 2-3 snack size serves depending on your goals.

Nutritional information per serve

• Calories: 392

• Protein: 29g

• Carbs: 10g

• Sugar: 6g

• Fat: 24g

• Sat. Fat: 9g

• Fibre: 7g