Leftover Roast Veggie Frittata Muffins
This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.
Recipe by GH Nutrition.
Ingredients
6 free-range eggs
1/2 cup milk
1+1/2 cups leftover roast veggies, diced i.e. sweet potato, pumpkin, capsicum, red onion, zucchini
1 handful of baby spinach, chopped
1/2 cup goat's cheese, crumbled
1/4 cup pepitas
1/4 cup chives, chopped
Sea salt and cracked black pepper, to season
Equipment
12 Cup Muffin Tray
Recipe
Preheat a fan-forced oven to 180 degrees celsius. Line a 12-cup muffin tray with muffin cases.
In a large mixing bowl, beat the eggs and milk. Season with salt and pepper.
At the base of the muffin cases, add a mix of the leftover roast veggies (fill to halfway). Top with the egg mixture and sprinkle over the spinach leaves, goat's cheese, pepitas and chives.
Bake for 25-30 minutes, or until cooked through in the centre.
Once cooked, remove from oven and place on a rack to cool.
I love to serve mine with a small side salad, including spinach leaves, cherry tomatoes, pepitas, goat’s cheese and a drizzle of caramelised balsamic vinegar!
Muffins can keep in the fridge for up to 4 days or in the freezer for up to 3 months.
