• 8 eggs
  • 2 carrots, grated
  • 2 zucchinis, grated
  • 1 onion
  • 2 cloves of garlic
  • 1 sweet potato, grated
  • 1/2 cup mushrooms
  • 3 tbs JT’s Coconut Essence Coconut Oil
  • Rosemary or other fresh herbs of choice
  • Salt & pepper

Vegetarian Frittata Muffins

Preheat oven to 180’c.

Heat coconut oil in a large frypan or wok over medium heat then add chopped onion and garlic. Once onion softens, add grated carrot, sweet potato, zucchini, chopped mushrooms and rosemary until all vegetables are cooked.

Lightly grease a muffin tin with coconut oil. In a separate bowl, whisk together 6-8 eggs, season with salt and pepper, then add the vegetable mix and combine.

Spoon about 1/2 cup of the mixture into each muffin cup. Top with grated cheese and cook in the oven at 180’c for 35 mins until set in the middle and the top of muffins has browned.

These Vegetarian Fritatta Muffins are great to make ahead and take to work for lunch during the week or to have as a quick breakfast on the run. And … They are so easy to make!