Potato asparagus frittata muffins on wooden board with ceramic muffin tin in background.

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. 
Course Breakfast, Brunch, Snack
Cuisine International
Keyword asparagus, frittata, muffin, potato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Monika Dabrowski


  • 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