cheese and mushroom frittata egg cup recipe

We’ve found the best cheese and mushroom frittata egg muffins recipe. It’s a tasty high-protein breakfast (or in-between meals snack) that’s easy to make, packed with flavour and will freeze and defrost well. Enjoy!

Makes 12 frittata cups

Cooking time: 15-20 minutes

You will need:

  • 12 XL free-range eggs
  • 100g softs goat’s cheese/chevin (can substitute with a soft cheese of your choice)
  • 250g portabellini mushrooms, sliced
  • 1 small onion, finely diced
  • 100g kale or spinach, roughly chopped
  • Extra virgin olive oil
  • Salt and pepper, to taste

YOU MIGHT ALSO LIKE: Easy lunchbox idea – apple, carrot & bran muffin recipe

How to make the cheese & mushroom frittata egg muffins

1 Preheat oven to 180°C. Lightly spray a 12 cup cupcake tin with non stick olive oil spray.

2 In a large frying pan heat a drizzle of olive oil. Fry the onion until soft. Add the mushrooms and cook until golden brown. Add the kale and cook until slightly wilted. Season everything well.

3 Remove from the pan and set aside to cool.

4 In a large bowl whisk together the eggs and season well with salt and pepper.

5 Divide mushroom mixture between the cupcake cups. Evenly distribute little nuggets of the goat’s cheese.

6 Pour in the whisked eggs.

7 Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.

8 Let cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.

SOURCESA Mushroom Farmer's Association
View our articles, competitions and promotions on BabyYumYum for all things parenting. SA's #1 Parenting Portal.