Edamame Frittata Cups Recipe

 

Edamame Frittata Cups: Protein-Packed Breakfast on the Go

These adorable Edamame Frittata Cups are the perfect way to start your day with a burst of protein and flavour. They're packed with edamame pods, savoury shiitake mushrooms, and a cheesy finish with nutritional yeast, all conveniently portioned in muffin tins for a grab-and-go breakfast or a healthy snack.

Ingredients (for 12 muffins):

6 eggs

1/2 cup chopped shiitake mushrooms

1/2 cup shelled edamame (fresh or frozen, thawed)

1/4 cup chopped red bell pepper

1/4 cup chopped green onion

1/4 cup shredded cheddar cheese (optional)

1/4 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

1/4 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 tablespoons nutritional yeast

Instructions:

1. Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Sauté vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped shiitake mushrooms, red bell pepper, and green onion. Sauté for 3-4 minutes, or until softened.
3. Whisk the eggs: In a large bowl, whisk together the eggs, parsley, dill, dried thyme, salt, and pepper.
4. Combine ingredients: Add the cooked vegetables, edamame pods, and shredded cheese (if using) to the egg mixture. Stir gently to combine.
5. Fill muffin tins: Divide the egg mixture evenly among the greased muffin cups.
6. Bake: Bake for 18-20 minutes, or until the frittatas are set and golden brown on top.
7. Garnish and serve: Sprinkle with nutritional yeast before serving. Enjoy warm or at room temperature.

Nutritional Information (per frittata cup):

• Calories: Approximately 150 (depending on the cheese used)
• Protein: 8-10 grams
• Carbohydrates: 5-7 grams
• Fat: 8-10 grams

Tips:

• For a vegan option, omit the cheese and use a vegan butter substitute for greasing the muffin tin.
• You can customise the vegetables in this recipe. Try other options like chopped broccoli, spinach, or zucchini.
• Leftover frittata cups can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.
• Feel free to experiment with different herbs and spices to add your own personal touch.
• To make these even more portable, let them cool completely, then wrap them individually in plastic wrap or store them in an airtight container with muffin liners.

These Edamame Frittata Cups are a delicious and convenient way to incorporate protein and healthy fats into your diet. Enjoy!