Frittata Muffins with Garden Green Shard, Mixed Peppers and Herbs

Here's a super simple way to make frittata that can be part of breakfast or packed to go, making them a perfect snack or addition to the salad bar lunch at work. (Because we know the conventional salad bar will have conventional, not pasture raised eggs, right?) Not all eggs are created equal. If you would like to know more about this, as well as an update on the dietary cholesterol myth, I refer you to my post "Exonerating Eggs: Are All Eggs Created Equally?"

If you just want the recipe, it's a brief scroll down. I prefer to sauté the veggies for a couple of minutes before baking them, thus they're legitimately named with the Italian word "FRITTATA." I just think they're tastier and way more savory this way. But, if you're pressed for time (or lazy!), skip the step and just bake it all in the oven.

To your health and happiness! xx, Juli 

  • 6 organic eggs
  • 1 teaspoon baking powder
  • 1/4 cup yogurt (preferably organic goat milk, but substitute with neutral tasting oat milk if you prefer plant milk)
  • 2 tablespoons olive oil, plus more for sautéing vegetables
  • 1 shallot, minced
  • 2 cups red pepper and green pepper, minced (and broccoli works well too)
  • 2 cups fresh green shard (or spinach)
  • a few pinches of fresh herbs such as thyme or rosemary, minced
  • handful of your favorite grated cheese (optional)
  1. Preheat the oven to 180C
  2. In a saute pan, heat a little olive oil on medium heat and cook the shallots until tender and fragrant.
  3. Add the peppers and green shard and cook for a quick two minutes until they're soften, but not fully cooked, as they will go into the oven. Season with a little sea salt and freshly ground black pepper.
  4. Beat the eggs, then beat in the baking powder, yogurt, and 2 tablespoons of olive oil with a pinch of sea salt and black pepper.
  5. In a muffin tin, fill each cup with the veggie mix until it's about 40% full. I use a silicone mould so I don't even need to prepare it with oil (or a nonstick spray, which I completely dislike).
  6. Fill the rest of the muffin cup with the egg mixture until it's about 90 % full. Sprinkle a little cheese on top if you're adding this ingredient.
  7. Bake in the oven for about 20 minutes or until the muffins are puffy and golden brown.
  8. Remove from oven. Allow to sit for a few minutes, then remove from mould and serve warm.