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Farm Sustainability Dashboard

The Farm Sustainability Dashboard has been designed to improve industry best practice and meet evolving community expectations. It has been created for business owners and is appropriate for farms of all sizes.

Recipes and Cooking

willowcreative Aus Eggs   316608 1

Mini Lunch Box Frittatas 3 Ways

Mini Lunch Box Frittatas 3 Ways

Mini lunchbox frittatas three ways 2

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

  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.