Lunchbox Mini-Frittatas

My family loves when I make Frittatas on the weekends for a late brunch treat so I figured I would try these super easy ones for the boys to take with them to school and work.

Prep time is around 10 minutes and they take 25 minutes to bake.  Preheat your oven to 350'F (180'C) - Spray large muffin with cooking spray.


10 Large eggs
1/2 cup milk
2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
1/3 cup Grated parmesan cheese
1 cup Red pepper (finely chopped)
1 pkge (300g) - frozen spinach (thawed, chopped cooked and well drained)

Step 1.
In a bowl whisk the eggs with milk, balsamic vinegar, salt and pepper.  Stir in the cheese, red pepper and spinach.

Step 2.
Pour equal amounts of egg mixture into the greased muffin tins.  Place in centre of preheated oven and bake for 20 to 25 minutes or until set in the centre.  Cool on a rack in a pan for 10 minutes.  Using a blunt knife, loosen frittatas all around and lift out.  Once cooled they can be individually wrapped and stored in the refrigerator for up to 4 days. 

These were a big hit with both boys as well Laila and I even had a few for our lunch yesterday.  

Enjoy !!

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