On-the-run frittata muffins from Run Fast. Eat Slow. : Nourishing Recipes for Athletes (page 52) by Shalane Flanagan and Elyse Kopecky

  • red bell peppers
  • feta cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute roasted vegetables of your choice for the listed vegetables.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute roasted vegetables of your choice for the listed vegetables.

  • janet_x28jp9 on March 01, 2026

    I really like that this recipe has the potential for flexibility. I followed it pretty closely and it was tasty. You can see that you can easily swap out or add veggies or even meats if you’re in the mood. I ended up with more of the potato mixture that I’m not mad about. With all the work I put into finely dicing, it’s nice to know that I have extra for the next batch!

  • kris.mundt on January 04, 2026

    Healthy on the go breakfast! This has been my go to for a protein packed savory option. I added in asparagus with this batch. I like to keep the veg separate and add that to the muffin cups first, and then pour over the egg mixture. I find it makes the cups more consistent and less messy!

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