Pesto Muffin Frittatas
Recipe type: Eggs, Breakfast, Lunch , Vegetarian, Diabetic, Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 6
Low carb pesto egg muffins. Simple to make, delicious and nutritious. Perfect for the whole family.
  • 100g / ½ Cup Cashew Nuts
  • 50g Basil Leaves (1 cup)
  • 40g Spinach Leaves (just under 1 cup)
  • ⅓ cup Olive Oil (approx 4 TBSP / 80ml )
  • 1 tsp Sea Salt
  • 6 Eggs, Large
  • 1 tsp Ground Pepper
  • Optional: 1 clove garlic, peeled
  • 2TBSP water
  1. Preheat oven to 180°c
  2. In to a blender / food processor, place the cashew nuts, basil leaves, spinach leaves, (optional garlic) ½ tsp sea salt and a generous pinch of ground pepper
  3. Blend well until a coarse mixture has formed
  4. Now on low speed add in the olive oil a little at a time until the pesto paste has formed (have a taste, if you would like to add more salt then please do so). Set aside
  5. Whisk up eggs with 2 TBSP water and add a pinch of sea salt and pepper
  6. Pour the egg mix equally in to each individual muffin case three quarters full (i use a silicon cupcake / muffin mould)
  7. Now spoon 1 tsp of the pesto mix in to each individual egg cup
  8. Place in the oven for 20-25 minutes until well risen, golden and fully set
  9. Allow to cool for 5-10 minutes before serving immediately or leave on a wire wrack to fully cool before placing in a sealed container in the fridge for up to 5 days