Mini frittata

A healthy tasty lunchbox filler

Is there a more versatile food than eggs? Cheap, quick, tasty and filling, they are perfect at any time of day. Lunch when I'm at home is often scrambled eggs with mushrooms and/or spinach. But scrambed eggs don't make for a very portable lunch, whereas these mini frittata are perfect for packed lunches, maybe with some green salad (pack the dressing separately and add just before eating). They keep well in the fridge for a couple of days too and also make a great quick breakfast or kids' tea so they are very versatile.


You can also experiment with different fillings - onion, potato, pancetta, peas, asparagus are all good - but some will need a bit of precooking first. I went with courgette and feta as they are quick to prep and can go straight in as they are. Mushrooms taste great but be warned they do turn the frittata a rather unappetising shade of grey! Use a deep sided muffin tin for this and be generous with the fillings.⠀
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Ingredients:

I haven't given precise quantities as it will depend on how much veg you put in but I used 12 medium eggs to make 12.⠀
Olive oil⠀
Courgette, cut into little cubes⠀
Feta cheese, cut into little cubes OR grated Cheddar cheese⠀
Eggs⠀
Splash milk⠀
Salt and pepper⠀

Method:⠀

1. Preheat the oven to 180C⠀
2. Very lightly grease the muffin tray with a tiny bit of olive oil⠀
3. Put some courgette and cheese in each indentation of the tray⠀
4. Beat the eggs with a fork in a jug, add a splash of milk and season with salt and pepper⠀
5. Carefully pour the eggs into the muffin tray and cook in the oven for 15-20 mins - keep an eye on them as they are easy to overcook.