Cheese & Veg Mini Frittata

(Makes 6 Muffins)


4 eggs

100g goats cheese

50g grated gruyere, comte or cheddar

2 spring onions, finely chopped

1 clove garlic, grated

½ courgette, grated

1 medium carrot, grated

10g herbs of choice (parsley, coriander, basil, optional)

½ tsp chilli flakes (optional)

Salt/pepper to taste


Preheat the oven to 180C.

Place the eggs in a bowl and season. Beat lightly and whisk in the goats cheese and hard cheese.

Add in the spring onions, garlic, courgette, carrot and herbs.

Using silicon molds, or lightly oiled (coconut oil) trays, spoon the egg mixture into individual molds.

Cook for about 20 minutes. Serve hot or cold.

Feel free to add different vegetables; e.g. frozen peas, leftover potato, cooked peppers or leftover meat/chicken/tinned salmon

1 serving = 2.3g carbs, 10.3g protein