Cauli + Cheese Mini Frittata Muffins

• servings: 6
• total time: 36 minutes

Ingredients

• 2 tsp evoo

• 140g (1 large) red onion, peeled and diced

• 6 x 60g eggs

• 225g Swiss cheese, grated

• 100g ricotta

• 75g cauliflower rice

• Chives

• Big pinch of sea salt flakes and pepper

Directions

Preheat oven to 180c.

In a nonstick fry pan, add the evoo and onion. Place a lid on top and sweat down for 8-10 mins stirring on medium heat. When the onion is translucent, remove from heat.

Add eggs to a large bowl. Beat together. Add Swiss cheese, ricotta, cauli rice, chives, cooked onion and salt and pepper. Combine well.

Line a muffin pan with patty pans. Equally portion mixture into 12 muffin pans.

Bake for 25-30 mins until each frittata is golden on top. Cool and enjoy. You can keep these in the freezer once cooked and defrost for breakfasts.

Notes

This recipe was analysed using FoodWorks Professional nutritional analysis software and provides 30g of protein per serve (2 mini frittatas). Makes 6 serves.

Nutrition

• Serving Size: 2