Colorful Vegetable Frittata Muffins with Feta

Small frittata muffins with zucchini, bell pepper, carrot and peas, enriched with mild feta. They can be baked the day before, wrapped cold and also work well in a packed lunch box.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 6 Stück eggs
• 100 ml milk
• 1 Stück small zucchini
• 1 Stück red bell pepper
• 1 Stück carrot
• 80 g frozen peas
• 100 g feta
• 0.5 Bund chives
• 1 EL cooking oil
• 1 Prise salt
• 1 Prise pepper

Method

1. Preheat the oven to 180 °C top and bottom heat and lightly oil the cups of a muffin tin for 8 muffins.
2. Wash and finely grate the zucchini and carrot, deseed the bell pepper and cut it into small cubes.
3. Sauté the vegetables with the frozen peas in a pan with a little oil over medium heat for 3 to 4 minutes until tender, then let them cool.
4. Whisk the eggs with the milk, salt and pepper in a bowl.
5. Crumble the feta and finely chop the chives; stir both together with the cooled vegetables into the egg mixture.
6. Divide the mixture evenly among the cups and bake for 18 to 20 minutes, until the muffins are golden brown and set in the middle.
7. Let the muffins cool in the tin for 5 minutes, then loosen them with a knife and serve, or put them into airtight containers for the lunch box.