Asparagus, Pea & Mint Frittata Muffins
Muffins you can bake and feel zero guilt about!

Serves: 6

Prep & Cooking Time: 30 mins

Nutritional Information Per Serve:

  • Calories 154
  • Protein 12.5 g
  • Fat 10 g
  • Carbs 3 g


  • 2 tsp olive or canola oil
  • 150 g slender asparagus (choose young asparagus that isn’t too thick, if it is cut them in half length-ways before slicing), trimmed and cut into 2-3 cm pieces
  • 100 g frozen peas
  • 4 spring onions, trimmed and thinly sliced
  • 3-4 tbsp finely chopped fresh mint
  • 6 large eggs
  • 65 g feta, broken into small chunks


  1. Preheat the oven to 200C/fan 180C and generously oil a deep, 6-hole muffin tin. Cut six pieces of non-stick baking paper (roughly 10 cm squared) and use to line tins, leaving the excess peeking over the sides.
  2. Third-fill a large pan with water and bring to boil. Add the asparagus and cook for 4 minutes. Add the peas and cook for 1 minute more. Drain the vegetables well and tip into a large bowl with the spring onions and mint.
  3. Beat the eggs in a separate bowl with a good pinch of sea salt and lots of ground black pepper.
  4. Divide the vegetables between the six muffin cases and top with the feta chunks.
  5. Pour the egg over the vegetables and then bake in the preheated oven for about 20 minutes, or until puffed up and light golden brown.