Healthy Potato Asparagus Frittata Muffins
These 5-ingredient Healthy Potato Asparagus Frittata Muffins, ready in under 30 minutes, are made using raw potatoes! Enjoy for breakfast, brunch or as a healthy snack.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
- 6 eggs
- 80 g asparagus chopped
- 120 g 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. Grease a 6-hole muffin pan or line with paper cases.
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.
Snap the tough woody ends off the asparagus tips (approx. 3 cm long). Add the asparagus tips into the egg mixture along with 2/3 halloumi and plenty of pepper. Stir the mixture thoroughly. Spoon the frittata mixture into your muffin pan. Top with the remaining cheese and drizzle with olive oil.
Bake for 25-30 minutes. Makes 6 frittata muffins.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg