Lunch Box Mini Frittatas with Red Pepper and Spinach

A wholesome, portable and protein packed option to solve the lunchbox challenge.

nutritional info

Nutritional Information

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

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1 carton / 500 g	Egg Creations Fat Free Garden Vegetable or Egg Creations Fat Free Cheese & Chive, 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

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.

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).

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An even more delicious way to eat your vegetables.

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To freeze whole eggs, crack into an ice cube tray and freeze. Once frozen, transfer to ziplock bag. Ready to thaw and use!