Frittata muffins
~30 minbakedItaly
514kcal
45 gprotein
22 gcarbs
25 gfat
5 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 751 | 64 g |
| Emmagetting lean | 27% | 414 | 38 g |
| Jackgrowing | 24% | 363 | 32 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Eggs3
- Cottage cheese50 g
- Good-quality ham50 g
- Frozen leaf spinach65 g
- Cherry tomatoes50 g
- Parmesan, block15 g
- Rye sourdough bread40 g
- Eggs6
- Cottage cheese100 g
- Good-quality ham100 g
- Frozen leaf spinach135 g
- Cherry tomatoes100 g
- Parmesan, block25 g
- Rye sourdough bread80 g
- Eggs12
- Cottage cheese200 g
- Good-quality ham200 g
- Frozen leaf spinach270 g
- Cherry tomatoes200 g
- Parmesan, block50 g
- Rye sourdough bread160 g
From your store cupboard
Black pepper
Method
- Heat the oven to 180 °C and grease the muffin tin properly, or the egg won’t come out.
- Thaw the frozen spinach and squeeze it bone dry in your hands or in a tea towel, otherwise you get a puddle.
- Dice the ham, halve the cherry tomatoes and grate the parmesan.
- Beat the eggs with the cottage cheese and grind in some pepper.
- Stir in the ham, spinach, tomatoes and half the parmesan.
- Fill the moulds two thirds full and scatter the rest of the parmesan over.
- Bake 20 minutes, until risen and golden.
- A slice of rye bread with them. They taste good warm or cold.
- Heat the oven to 180 °C and grease the muffin tin properly, or the egg won’t come out.
- Thaw the frozen spinach and squeeze it bone dry in your hands or in a tea towel, otherwise you get a puddle.
- Dice the ham, halve the cherry tomatoes and grate the parmesan.
- Beat the eggs with the cottage cheese and grind in some pepper.
- Stir in the ham, spinach, tomatoes and half the parmesan.
- Fill the moulds two thirds full and scatter the rest of the parmesan over.
- Bake 20 minutes, until risen and golden.
- A slice of rye bread with them. They taste good warm or cold.
- Heat the oven to 180 °C and grease the muffin tin properly, or the egg won’t come out.
- Thaw the frozen spinach and squeeze it bone dry in your hands or in a tea towel, otherwise you get a puddle.
- Dice the ham, halve the cherry tomatoes and grate the parmesan.
- Beat the eggs with the cottage cheese and grind in some pepper.
- Stir in the ham, spinach, tomatoes and half the parmesan.
- Fill the moulds two thirds full and scatter the rest of the parmesan over.
- Bake 20 minutes, until risen and golden.
- A slice of rye bread with them. They taste good warm or cold.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
Allergens: Lactose, Cereals containing gluten (1), Milk (7), Eggs (3)
