Lunch Box Mini Frittatas with Red Pepper and Spinach
A wholesome, portable and protein packed option to solve the lunchbox challenge.
- Prep time: 10 min
- Makes: 12 frittatas
- Cook time: 20-25 min
Nutritional Information
1 frittata or 1/12th of recipe
- Calories 80
- Potassium* 175 mg
- Saturated Fat 2 g
- Fat 4.5 g
- Cholesterol 155 mg
- Carbohydrates 3 g
- Fibre 2 g
- Sugar 1 g
- Protein 8 g
- Sodium 280 mg
- Iron 1.5 mg
- Calcium 100 mg
Ingredients
- 1 carton / 500 g
- Egg Creations Whole Eggs Original, well shaken
- 1/2 cup / 125 ml
- milk
- 2 tsp / 10 ml
- balsamic vinegar
- 1/2 tsp / 2 ml
- each salt and pepper
- 1 package / 300 g
- frozen chopped spinach, thawed and squeezed dry
- 1 cup / 250 ml
- finely diced red pepper
- 1/3 cup / 75 ml
- grated Parmesan cheese
Directions
Preheat oven to 350°F (180°C).
Whisk eggs with milk, vinegar, salt and pepper. Stir in spinach, red pepper and cheese.
Coat a 12-cup muffin pan with nonstick spray. Divide egg mixture between cups.
Bake for 20 to 25 minutes or until set in centre. Cool on rack in pan for 10 minutes. Using blunt knife, loosen frittatas all around and lift out.
Tips
To make ahead: Cool completely before storing in an airtight container or wrapping individually. Store in refrigerator for up to 3 days. Reheat for 15 to 20 seconds on MEDIUM power in the microwave before eating (if desired).
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Cooking
Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.