Mini Breakfast Frittatas - Primula
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Mini Breakfast Frittatas

Start your day right with this delicious and healthy recipe for mini frittata muffins. Perfect to have as a make-ahead breakfast, or as an afternoon snack if you really can’t get enough, these savoury little egg muffins are an easy, cheesy way to sneak a little extra veg into your meal.
What you need
What you need
  • 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
How you do it
How you do it
  • Preheat your oven to 200˚C / 400˚F.
  • Line a muffin tin with paper cases.
  • In a large bowl, combine the quinoa, peas, spring onions and herbs and mix well.
  • Add the eggs, salt, and pepper, and whisk until well combined.
  • Using a small ladle, portion the mix into the paper cases, ensuring an even spread of ingredients.
  • Top with a squeeze of Primula Light cheese spread into the centre of each Frittata.
  • Bake for 15-20 minutes, until the muffins are set and the cheese is bubbling and melted.
  • Enjoy warm or at room temperature. They’re delicious either way!
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