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Recipes and Cooking

AusEggsBasics willowcreative 1221 1 header

Mini Lunch Box Frittatas 3 Ways

Mini Lunch Box Frittatas 3 Ways

Mini lunchbox frittatas three ways 2


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


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


  • 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


  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. 


Frittatas are freezer friendly once cooled.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

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