• Partnered with
  • Makes 12
  • 15 mins prep
  • 25 mins cook

Muffin pan frittata

Muffin pan frittata

This muffin pan frittata recipe creates the perfect low carb meal! Fill with any leftover veges you have on hand and serve for breakfast, lunch or a fuss-free dinner with relish and a fresh side salad


  • 1/2 an onion, chopped
  • 2 rashers bacon, finely chopped
  • 1 courgette, chopped
  • 1/2 a capsicum, chopped
  • 1 tbsp olive oil
  • pinch of mixed herbs
  • pinch of dried chilli flakes
  • 1 cup spinach, chopped
  • 1 1/2 cups cooked spaghetti squash (see recipe tips)
  • 8 eggs
  • 3/4 cup milk
  • salt and pepper
  • 1 cup grated cheese
  • tomato relish and chopped spring onion, to serve (optional)


  1. Preheat oven to 200°C. Grease a 12-cup muffin pan with cooking spray.
  2. Gently fry onion, bacon, courgette and capsicum in oil until soft. Add herbs, chilli flakes and spinach, then fold in the cooked squash. Remove from heat.
  3. In a bowl, whisk together the eggs, milk and salt and pepper. Add the cooled vegetable mixture and fold in. Add the grated cheese and pour into muffin pan.
  4. Bake for 20-25 minutes or until risen and golden. Frittatas will sink on cooling. Serve with relish and onion.

This recipe first appeared in Food magazine.

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