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
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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

  1. Preheat oven to 350°F (180°C).

  2. Whisk eggs with milk, vinegar, salt and pepper. Stir in spinach, red pepper and cheese.

  3. Coat a 12-cup muffin pan with nonstick spray. Divide egg mixture between cups.

  4. 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

  1. 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).

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Cooking

Garnish your favourite Asian dish with egg strips. Make a thin omelet, slide onto a cutting board and roll into a tight cylinder for easy slicing.

Egg-cellent Couscous & Lentil

View recipe

Swiss, Ham and Egg Sandwich

View recipe
See all recipes