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Spinach & prosciutto frittata muffins

  • 20 min
  • 50 min
  • 6
  • Easy
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Spinach & prosciutto frittata muffins

Recipe Ingredients

  • 6 large eggs
  • ½ cup milk
  • ¾ cup soft goat’s cheese, crumbled
  • 140g baby spinach, wilted and chopped
  • ½ cup diced roasted red pepper
  • 60g prosciutto, sliced into ribbons

Recipe Directions

  1. Preheat oven to 180°C. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a large bowl, beat eggs, milk, ¼ tsp salt and ⅛ tsp black pepper. Stir in cheese, spinach and roasted red pepper.
  3. Divide batter among muffin-pan cups (about ¼ cup each), top with prosciutto and bake for 20 to 25 minutes or until just set in the centre.
  4. Cool on a rack for 5 minutes, then remove from cups. Serve warm. Can be refrigerated for up to 4 days; microwave on high for 30 seconds to reheat.
  5. EACH SERVING About 650kJ, 13g protein, 4g carbohydrate, 10g fat (4g saturated), 1g fibre, 520mg sodium.

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