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
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
- Preheat oven to 200 degrees Celsius. Grease a 12-hole muffin tin with olive oil spray or line with 12 papers.
- Evenly divide the peas, grated zucchini and pesto into 4 muffin cups.
- Evenly divide the pumpkin, feta and baby spinach into 4 muffins cups.
- Evenly divide the ham and cherry tomatoes into 4 muffins cups.
- 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.
- Bake for 10-12 minutes or until golden and set.
- Allow to stand in the pan for 5-10 minutes before loosening with a knife and removing.
- Frittatas are freezer friendly once cooled.
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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