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  • Writer's pictureEmily Yeo

Muffin Veggie Frittata

Bored of your usual cereal and toast for breakfast? How about grabbing a couple of these gorgeously healthy and colourful vegan muffin veggie frittatas out of the freezer instead? 


Frittata. I’m not even kidding you, every time I spell this stupid word I have to look it up. Frittata or fritatta. They both look good, right? Frittata, by definition, is an omelette – specifically an Italian-style omelette filled with various ingredients. And as we all know, you need eggs to make omelette. Or do you? Who says that you can’t make egg-free frittata? But honestly, if you asked me a year ago if I could make frittata without eggs, I would have said, ‘hell, no!’ Fast forward to the present day. I’ve learned that you can make egg-free omelette. And since you can make egg-free omelette, you can make egg-free frittata. hallelujah!



Filled with veggies and completely versatile, it’s the ultimate vegan breakfast. It’s good hot, warm, room temperature and cold.  It’s flavoured with simple but key spices, and brightened (and nutritionally heightened) by fresh herbs. As is often the case with my recipes, I’ve pulled from different culinary traditions to come up with this one; Persian, Italian, Indian too. It’s truly a melting pot of deliciousness, and makes a great brunch dish. I hope it becomes one of your go-to recipes, as it has become mine.


I was going to call these rainbow muffin veggie frittatas. They might not be able to rival a warm ring of bread with feta stuffed inside it, but who can resist rainbow anything? The best (and sometimes worst) recipes are the ones that are a result of the reckless throwing of ingredients together in a haphazard manner, hoping that the result will be either a gastronomical success or at worst, remotely edible. I am happy to report that today’s recipe can be classed as the former.



The best (and sometimes worst) recipes are the ones that are a result of the reckless throwing of ingredients together in a haphazard manner, hoping that the result will be either a gastronomical success or at worst, remotely edible. I am happy to report that today’s recipe can be classed as the former.


This recipe also makes some serious delicious muffins. Not only do they keep really well refrigerated, but they are the perfect serving size to grab on-the-go in the mornings, which you know I’m all about. I’m not, nor will I ever be, a morning person! Ugh now I’m seriously dreading getting up early this week.



You can also easily customise these based on what you have in your fridge or what vegetables you like. You could even do a few different flavours in one muffin tray to satisfy any picky eaters in your family. These vegan muffin veggie frittatas are literally the bomb! Why? Because:


1 They’re about ten times healthier than bakery treats.

2 They help you use up all the little odds and ends of veggies you have hanging around in your fridge.

3 They take hardly any time to make, once you’ve chopped up said veggies.

4 You can freeze them in baking paper, then grab and go for an easy pack-up meal.

5 They make for a pretty good value meal.

6 They make for a pretty healthy meal – those veggies are seriously packed in there.

7 They can be breakfast or lunch. Dinner too if you like.

8 They’re pretty cute … don’t you think? 🙂


Leftovers will last up to five days in the fridge and can be nuked in the microwave or reheated in the oven (toaster oven, let’s get real). I like to reheat them until they get a little crispy on the outside – kinda like a hybrid frittata and quiche – and devour with a drizzle of hot sauce. Yum, yum. I hope you make these and discover just how tasty an egg-free frittata can be!



IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! 🙂

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