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Mini Lunch Box Frittatas 3 Ways

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Preparation time: 25 min
Serves 4 people
4.76 Average Rating
Print Recipe
Published

Ingredients

Makes 12 mini frittatas

  • 6 eggs
  • 1/4 cup (60 ml) cream
  • 1 cup (80 grams) cheddar cheese, grated
  • Sea salt and pepper, to season

PEA, ZUCCHINI & PESTO FILLING

  • 1/3 cup (50 grams) peas
  • 1/3 cup grated zucchini
  • 1 tablespoon basil pesto

PUMPKIN, FETA & BABY SPINACH FILLING

  • 1/2 cup (75 grams) roasted pumpkin, cubed
  • 2 tbs feta, crumbled 
  • 1/3 cup baby spinach, finely chopped

Ham and tomato filling

  • 1 slice ham, finely chopped
  • 8 cherry tomatoes, halved

Method

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  1.  Preheat oven to 200 degrees Celsius. Grease a 12-hole muffin tin with olive oil spray or line with 12 papers.  
  2. Evenly divide the peas, grated zucchini and pesto into 4 muffin cups. 
  3. Evenly divide the pumpkin, feta and baby spinach into 4 muffins cups. 
  4. Evenly divide the ham and cherry tomatoes into 4 muffins cups.
  5. Place the eggs, cream and cheese into a large jug – season with salt and pepper and whisk to combine. Evenly divide the egg mixture into the 12 muffins cups. 
  6. Bake for 10-12 minutes or until golden and set. 
  7. Allow to stand in the pan for 5-10 minutes before loosening with a knife and removing. 

Notes

Frittatas are freezer friendly once cooled.

Reviews

Overall Rating

Average Rating: 4.76

70 reviews

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