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Easy Spring Vegetable Frittata Muffins Recipe With Gruyere Cheese

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These easy spring vegetable frittata muffins with Gruyere cheese are perfectly portioned, fluffy, and packed with fresh flavors, making them ideal for quick breakfasts or easy lunches.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 cup grated Gruyere cheese
  • 1 cup chopped asparagus, tender tips preferred
  • ½ cup fresh peas, shelled
  • 3 green onions, thinly sliced
  • ¼ cup milk or cream (whole milk or half-and-half; almond milk for dairy-free)
  • 1 tablespoon olive oil or butter
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh herbs (parsley or chives, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with butter or nonstick spray and set aside.
  2. Trim and chop 1 cup of asparagus into 1-inch pieces. Shell ½ cup of fresh peas if using, and thinly slice 3 green onions.
  3. Heat 1 tablespoon of olive oil or butter in a nonstick skillet over medium heat. Add the asparagus and peas, cooking for about 3-4 minutes until tender-crisp. Toss in the green onions in the last minute. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
  4. In a large mixing bowl, crack 8 large eggs and whisk with ¼ cup of milk or cream until fully combined and slightly frothy. Add 1 teaspoon salt and ½ teaspoon black pepper.
  5. Fold the sautéed veggies and 1 cup grated Gruyere cheese into the egg mixture. Add 2 tablespoons chopped fresh herbs like parsley or chives if using.
  6. Pour the egg and veggie mixture evenly into the prepared muffin pan cups, filling each about ¾ full to allow room for rising.
  7. Place the muffin tin in the oven and bake for 18–22 minutes. The muffins should puff slightly and turn golden on top. To test doneness, insert a toothpick into the center—if it comes out clean, they’re ready.
  8. Let the muffins cool in the pan for 5 minutes before gently running a knife around the edges to release them. Serve warm or at room temperature.

Notes

Sauté the vegetables first to reduce moisture and enhance flavor. Do not overfill muffin cups; fill about ¾ full. Tent with foil if tops brown too quickly. Pat veggies dry if watery. Muffins freeze well for up to 2 months.

Nutrition

Keywords: frittata muffins, spring vegetables, Gruyere cheese, healthy breakfast, easy breakfast, meal prep, savory muffins, gluten-free

Find it online: https://yumnode.com/easy-spring-vegetable-frittata-muffins-recipe-with-gruyere-cheese-perfect-for-healthy-breakfast/