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Baked Egg & Vegetable Frittata Cups

Name: Baked Egg & Vegetable Frittata Cups
Total time: 15 min
Yield: 1 serving
Cuisine: italian
Ingredients: 4 whole eggs; 100 g canned black beans; 50 g baby spinach; 80 g cherry tomatoes; 80 g avocado; 1 cloves garlic; 2 g turmeric; 2 g smoked paprika; 1 g chilli flakes; 10 ml extra virgin olive oil; 10 ml lime juice; 3 g salt; 5 g fresh coriander

⏱ 15 min📊 Easy

bakedhigh proteingut friendlymeal prep friendlyitalian

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495 kcal

Calories

💪

33g

Protein

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30g

Carbs

🥑

27g

Fat

✨ Micronutrients

Anti-inflammatory turmericHigh in choline from eggsFibre-rich beans support gut microbiome

🥗 Dietary

Meat-freeDairy-freeGluten-free

⚠️ Generated without

wheat

🛒 Ingredients

eggs4 whole
canned black beans100 g
baby spinach50 g
cherry tomatoes80 g
avocado80 g
garlic1 cloves
turmeric2 g
smoked paprika2 g
chilli flakes1 g
extra virgin olive oil10 ml
lime juice10 ml
salt3 g
fresh coriander5 g

● from your fridge

👨‍🍳 Method

1Preheat oven to 200°C and lightly grease a muffin tray or small oven-safe dish with olive oil.
2Drain and rinse the canned black beans, then combine with chopped cherry tomatoes, wilted baby spinach, minced garlic, turmeric, smoked paprika, and chilli flakes in a bowl.
3Divide the vegetable and bean mixture evenly into the muffin cups, pressing down lightly.
4Crack one egg into each cup (or whisk all 4 eggs and pour evenly over the mixture), season with salt.
5Bake for 12–15 minutes until the egg whites are fully set and the tops are lightly golden.
6Squeeze lime juice over the frittata cups once out of the oven.
7Serve hot with sliced avocado on the side and a scatter of fresh coriander.

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