Peas and feta cupcakes
30 Dec 2017
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
These delicate, healthy peas and feta cupcakes are perfect for parties, picnics, lunch, brunch or snacks during the day. I added some cayenne to spice them up a bit, but do feel free to leave it out if you don't like spicy food! Enjoy!
Ingredients
- 4 large or 6 small eggs, beaten
- 1 clove garlic, crushed
- Salt and black pepper
- ¼ tsp cayenne (optional)
- 100g feta
- 4 spring onions, finely chopped
- 1 cup green peas, defrosted
- 1 Tbsp chopped mint leaves
Instructions
- Preheat the oven to 180ºC and grease a 12-cup shallow muffin or scone tin.
- Beat the eggs with the garlic and season with salt and pepper. Add the cayenne, if used, then set aside.
- Divide the feta, spring onion, peas and mint between the muffin cups then spoon over the egg mixture. (Note: don’t fill the cups completely, otherwise the frittatas will look like puffed-up muffins)
- Bake for approx. 15 minutes until golden. Leave them to cool in the tin then transfer to a plate.
- Serve warm or at room temperature.
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Categories
- Meal Type: - Appetizer - Bake - Breakfast - Brunch - Cupcakes & Muffins - Everyday - Lunch - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Greek
- Occasions: - Afternoon Tea - Anniversaries - Christmas - Easter - Mothers Day - New Year - Parties - Picnic - Valentine's Day
- Ingredients: - Dairy - Eggs - Greens & Salads
- Health and Diet: - Combination - Diabetic - Gluten Free - Low Carb - Nut Free - Vegetarian
- Skill Levels: - Easy
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