Recipe: Mini Lunchbox Frittatas 3 Ways

With children consuming around 30% of their daily food intake at school – a nutritious lunchbox is a must. Ensure the kids come home with an empty lunchbox with these quick and easy lunchbox recipes (perfect to make in bulk!) using a favourite pantry staple: eggs!

Prep time: 10 minutes
Cook time: 25 minutes
Makes: 12 frittatas
Difficulty: Easy

 

Noosa Council

Recipe: Mini Lunchbox Frittatas 3 Ways

Ingredients

  • 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.
  8. Frittatas are freezer friendly once cooled.

 

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Recipe Provided by Australian Eggs

Australian Eggs is on a mission to inspire Aussie families to create nutritious, tasty and easy-to-make lunchbox snacks and meals.


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Noosa Council

Search tags: Healthy Eating | Lunchbox
By Guest Contributor

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