Mini Egg and Vegetable Frittatas
A muffin tin of eggs on Sunday covers the whole week of lunchboxes.
Serves 6 30 min 16g proteinKid-friendly
VegetarianGluten freeBakeLunchboxFreezer friendly
Plan it this weekIngredients
- Free range eggs8 ea
- Zucchini150 g
- Tinned sweetcorn200 g
- Grated cheese100 g
- Milk80 ml
- Olive oil15 ml
Method
- Heat the oven to 190C and grease a 12-hole muffin tin well, including the top of the tray.
- Coarsely grate the zucchini and squeeze it dry in a clean cloth — wet zucchini makes a watery frittata.
- Beat the eggs with the milk, stir in the cheese, drained corn and zucchini, and season well.
- Divide the mixture between the holes, filling each about three-quarters full.
- Bake for 18-20 minutes until puffed and set in the middle, then cool in the tin for 5 minutes before lifting them out.
- They keep three days in the fridge and freeze well — pack them straight from the freezer and they thaw by lunch.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Dairy-free
- 100 g Dairy-free grated cheese instead of Grated cheese
- 80 ml Soy milk instead of Milk
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Free range eggs · 8 items
- Zucchini · 150 g
- Tinned sweetcorn · 200 g
- Grated cheese · 100 g
- Milk · 80 ml
- Olive oil · 15 ml