Lunchbox ideas: Mini frittatas

Mini Frittatas are wonderful little egg muffins, great for lunchboxes.  You can get creative as they can be made with anything and everything.  Here are 2 recipes you can choose from, one with meat and another one with only veggies. Take your pick and when you add it to the lunchbox don’t forget to add a loving note to give it that personal touch.

MUSHROOM AND ZUCCHINI MINI FRITTATAS

Ingredients

• 1 large onion, chopped
• 2 medium zucchini, halved and thinly sliced
• 1 cup thinly sliced fresh mushrooms
• 4-1/2 teaspoons butter
• 3 eggs
• 1/3 cup fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup grated cheddar cheese
• 2 tablespoons dry bread crumbs

Method

In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to a muffin pan baking coated with cooking spray.

In a large bowl, whisk the eggs, milk, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.

Bake, uncovered, at 200C for 18-22 minutes or until set. Let stand for 5 minutes. Yield: 4 servings.

SALAMI AND CHEESE MINI FRITTATAS

Ingredients

• 3 eggs
• 1 tbs origanum
• 1/3 cup cheddar cheese
• 1 tbs olive oil
• butter or cooking spray if needed
• cherry tomatoes for garnish

Method

• Spray a non-stick muffin pan – one that holds 6
• Roughly chop salami
• In a bowl mix salami, origanum and cheese
• In a separate bowl crack the eggs and whisk well
• Add the eggs to the mixture of salami, origanum and cheese
• Season with salt and mix well
• Using a ladle or spoon divide mixture evenly between the muffin cups.
• Bake at 200C for 14 – 17 minutes or until set

Frittatas will puff up considerably and then fall when removed from oven.  Allow to cool 5 – 10 minutes before removing from pan – they will start to come away from the sides of the pan as they fall making them easier to get out

Garnish with a few cherry tomatoes, serve warm or at room temperature.

Click here to find cooking and baking classes for kids, teens and adults in Gauteng.

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