Mini Breakfast Frittatas


February 27, 2017

Start your day right with our mini frittata muffins, using this delicious and healthy recipe.

  • Yields: 12


1 tube of Primula Light Cheese

280g cooked quinoa

300g frozen peas

3 spring onions, finely sliced

10g mixed herbs, e.g. mint, parsley or dill, finely chopped

7 large eggs

Salt and pepper

Paper cases or baking parchment


1Preheat oven to 200˚C / 400˚F.

2Line a muffin tin with paper cases.

3In a large bowl, combine the quinoa, peas, spring onions and herbs and mix well.

4Add the eggs, salt and pepper and whisk until well combined.

5Using a small ladle, portion the mix into the paper cases, ensuring an even spread of ingredients.

6Top with a squeeze of Primula Light cheese spread into the centre of each Frittata.

7Bake for 15-20 minutes, until the muffins are set and the cheese is bubbling and melted.

8Enjoy warm or at room temperature.


0 Reviews

All fields and a star-rating are required to submit a review.