I like to think of these eggy muffins as omelettes for lazy days. These single-serve frittatas can be made in muffin trays the night before (and still taste great cold) for a healthy on-the-go brekkie before work.


  • 3 large free-range eggs

  • 1/4 cup green peas, fresh or frozen

  • 1 spring onion, green part finely chopped

  • 1 tbsp goat cheese, crumbled

  • 1 bird’s eye chilli, seeds removed and finely chopped

  • 1 tbsp chopped dill

  • 1 wholegrain or gluten-free bun, toasted

  • Sea salt and black pepper, to taste


  • 1.

    Preheat the oven to 180C.

  • 2.

    Whisk your eggs in a large bowl and then stir through your remaining ingredients.

  • 3.

    Pour into a greased muffin tray, and bake for 15 minutes or until cooked through.

  • 4.

    Leave to cool slightly, and enjoy! If you’d like, serve on your favourite wholegrain or gluten-free bun, toasted.

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