Breakfast / Turmeric & Herb Veggie Frittata Muffins

Turmeric & Herb Veggie Frittata Muffins, Steamed Asparagus & Smoked Coconut Chips

Ideal breakfast/ brunch or snack on the go:


  • x2 St Ewe ‘Boost The Roost’ super nutritious eggs
  • Sprinkle of Inspiral Crunchy raw savoury ‘smokin’ coconut pecks
  • Asparagus spears
  • Splash of unsweetened Almond/ Coconut mylk (optional)
  • 3 Mushrooms
  • 3 Cherry tomatoes
  • Handful of Spinach
  • 1/2 Teaspoon of Turmeric powder
  • 1 Teaspoon of dried/ fresh Parsley
  • Black Pepper


  • Mix 2 beaten eggs with the finely chopped vegetables (I pre steamed) the mushrooms, herbs, turmeric, black pepper and splash of almond mylk
  • Place this mixture into the circular ring/ muffin moulds
  • Place in a pre heated oven for 20 minutes at 180*, ¬†until they are set and golden.
  • Steam the Asparagus until cooked

To Serve

  • Lay out Asparagus, add on the Frittata cakes and top with the smoked coconut chips.

Tasty hot or cold and so versatile, you can use your favourite vegetables, meat/ fish additions.

Enjoy x



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