I have recently purchased a lovely ceramic muffin dish and these Asparagus Halloumi Potato Muffin Frittatas are the first recipe I have made using this dish (photo below). I’ve got lots of muffin pans and wasn’t planning on getting another one but this dish was so pretty I couldn’t resist. If it wasn’t for this dish this recipe would probably not have been created and that would have been a shame.
Because I love the idea of a mini breakfast/brunch frittata/savoury muffin, packed with protein and vegetables and great flavour – all in one place!
These robust little muffin frittatas are all these things, plus they make a satisfying snack that you can enjoy anytime (cold or hot). Why not pop them in your child’s lunchbox too!
For me though these muffins work best as a breakfast idea – they provide energy without the addition of sugar, which can be hard to accomplish in the morning. I used potato in this recipe to give these frittatas more substance. There is also some cheese (I chose halloumi, which meant there was no need to add salt), though I used a moderate amount to keep the fat content down. I also used chopped up asparagus, which is fantastic with the egg, potato and halloumi. None of the ingredients have to be precooked so this recipe is very quick to prepare.
This dish calls for lots and lots of pepper so use it generously!
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Yields 6 portions
10 minPrep Time
25 minCook Time
35 minTotal Time
- 6 eggs
- 80g asparagus, chopped
- 120g halloumi, grated
- 1 medium/large potato
- 1 heaped teaspoon flour
- Pepper to taste and olive oil for drizzling
- *Optional - Cooking spray (not needed if you are using a ceramic muffin dish)
- Preheat the oven to 375 F/ 190 C/ gas mark 5.
- Whisk the eggs and flour until the mixture is smooth and there are no lumps. Peel and coarsely grate the potato. Place in a strainer and press very firmly to get rid of all excess water. Add to the egg mixture.
- Add the asparagus, 2/3 halloumi and plenty of pepper. Stir the mixture thoroughly. Grease your muffin dish with cooking spray (*optional), and fill, as evenly as possible, with the frittata mixture. Top with the remaining cheese and drizzle with olive oil.
- Bake for 25-30 minutes. Makes 6 muffin frittatas.