Spinach, Asparagus & Cherry Tomato Frittata Muffins with Mixed Seeds

Spinach, asparagus and cherry tomato frittata muffins with mixed seeds

Frittata Muffins for brekkie! Looking for a speedy, nutritious and tasty breakfast ideas? Try these 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. Shop our Food & Drink range.