Mini Frittata Muffins with Zucchini, Bell Pepper and Feta

Small savory frittata muffins with zucchini, bell pepper and feta that are easy to prepare ahead and can be eaten without cutlery. They taste good warm or at room temperature.

By yumbelo · 8 servings · 45 minutes

Ingredients

• 8 pc Eggs
• 100 ml Milk
• 150 g Feta
• 1 pc Zucchini
• 1 pc red bell pepper
• 1 bunch Chives
• 1 tbsp Olive oil
• 1 tsp Salt
• 1 pinch Pepper

Method

1. Preheat the oven to 180 °C top and bottom heat and lightly grease a 12-cup muffin tin with oil.
2. Wash the zucchini, trim the ends and cut the zucchini into small cubes. Remove the seeds from the bell pepper and also dice it finely.
3. Heat the olive oil in a pan, fry the zucchini and bell pepper for about 4 minutes until they take on a little color, then let them cool.
4. Finely chop the chives. Crumble the feta.
5. Whisk the eggs with the milk, salt and a pinch of pepper in a bowl until well combined.
6. Stir the cooled vegetables, two thirds of the chives and the feta into the egg mixture.
7. Divide the mixture evenly among the cups of the muffin tin, sprinkle the remaining feta on top and bake in the oven for about 20 minutes until the muffins are firm and golden brown.
8. Let the muffins cool in the tin for 5 minutes, then loosen them with a knife, sprinkle with the remaining chives and serve.