Mini Frittata Recipe: How To Make Mini Lunch Box Egg Frittatas (2024)

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

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.