Frittata Cups

Breakfast, lunch or dinner… it’s frittata Cup time!

Let’s be honest when you’re eating The Low Carb High Fat Lifestyle eggs are your best friend and these Frittata Cups are not only easy to make they are delicious


8 Free range eggs

1/2 cup Heavy cream

4 Slices of middle bacon, diced

4-5 Spring onions

1 knob Butter, grass fed

1/2 cup Tasty cheese, grated

1/2 cup Parmesan, shaved

1/2 Red capsicum, finely sliced & chopped

1 cup Spinach, chopped

2-3 tbs Parsley, chopped

Himalayan salt & pepper to taste

Fresh chilli optional

12 Muffin wraps or 6-8 Muffin cases


Preheat oven to 150 degrees

  1. Melt the butter in a large pan on a high heat and add the bacon and cook for 2-3 mins until it starts to brown
  2. Add spring onions (and chilli if you’re adding it), then stir thoroughly to mix through and lower the heat to let the spring onions get sweet, stirring occasionally – switch off when ready
  3. While the bacon is sweetening up, crack your eggs into a bowl, add the cream, season to taste and whisk
  4. Add the cheese, capsicum, spinach, parsley and the bacon with all the oil from the pan to the egg mix and stir
  5. Get your muffin wraps into a muffin tray
  6. Use tongs or a spoon to divide the chunky ingredients evenly into the muffin wraps
  7. Then spoon the remaining egg mix into the muffin wraps, aim to have them all equal sizes and don’t overfill. If you have extra mix just make a few more Frittata Cups
  8. Pop into the oven and bake for 20-25 mins

Just poke a skewer or knife into the centre of the Frittata Cup and if it comes out clean – it’s ready!




Lifestyle Notes:

I make a batch every other Sunday and they never get boring because it’s so easy to tweak the recipe to spice things up. I bag them up and pop them into the freezer and just take them out as I need them. I sometimes like to top them with some grated cheese before I pop them in the microwave – indulgent yummy, cheesy, eggy goodness!