Scrambled eggs muffins

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These delicious scrambled eggs muffins are just small frittatas with bell peppers and spinach that are quick and easy to prepare.

Scrambled eggs muffins

Mini frittatas cooked in muffin tin with bellpeppers and spinach.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, second course
Cuisine gluten free, vegetarian
Servings 6 servings
Calories 60 kcal

Ingredients
  

  • 1 red bell pepper
  • 1 handful fresh spinach
  • 4 eggs
  • 60 ml milk
  • salt and pepper to taste
  • 0.5 tsp cumin
  • olive oil
  • grated Parmesan cheese

Instructions
 

Instructions: Scrambled eggs muffins

  • Blanch the spinach in salted boiling water for 1 – 2 minutes. Drain, allow to cool and squeeze to remove excess water then chop coarsely.
  • Clean, dry and remove stalks and seeds from bell bepper. Cut the pepper into small pieces. Heat a frying pan, add a little amount of oil, cumin seeds and bell pepper. Add salt and cook for about 15 minutes. Put softened vegetable aside and let it cool down.
  • Whisk eggs with milk in a bowl. Add salt and pepper, cooked bell pepper and chooped spinach then stir.
  • Grease the muffin pan with some oil and pour the egg and vegetable mixture into each hole in the pan (I made 6 in all) then add a teaspoon of grated Parmesan cheese on top.
  • Cook for about 20 minutes in the preheated static oven at 180 °C.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 6frittatCalories: 60kcal
Keyword bell pepper, breakfast, recipe with eggs, spinach
Tried this recipe?Let us know how it was!

Lightly cool before taking out from the pan. Serve both hot and cold.

lot of love. B.

p.s. If you are looking for another delicious recipe with eggs and bell peppers check my Shakshuka – middle eastern egg dish. (foto below)

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