Tasty frittatas are a great lunch for work or school
These tasty, perfect lunchbox sized frittatas are a favourite. The zucchini keeps them moist, olives are bursts of flavour and the pineapple give a little sweetness. These frittatas are great for lunch, picnics, after school snacks and served at parties. They store well in the fridge and can be frozen. Enjoy!
Ingredients 6 eggs
1/2 cup chopped ham (exclude for vegetarian option)
1/2 cup chopped pineapple
1/8 cup chopped kalamata olives (optional)
1/4 cup chopped red capsicum
1 small carrot grated
1 small zucchini grated
1 cup grated cheese (lactose free if required)
Preheat the oven to 220 degrees.
Put the ham, pineapple, olives, capsicum, carrot, zucchini and 1/2 cup of cheese in a bowl. Stir to combine.
Use a spoon to transfer the ingredients into a 6 slot silicon muffin mould. The ingredients should loosely fill the moulds.
The ingredients will loosely fill the mould
Beat the eggs and pour over the ingredients in the muffin mould. Shake and tap the mould slightly to remove any air bubbles, if necessary.
Sprinkle the remaining cheese on top of the ingredients. Bake for 20 minutes or until golden brown on top.
The frittatas are ready for baking
Remove from the oven and allow to cool in the muffin tray for 5 minutes. Turn out onto a wire rack and cool.
Serve warm or refrigerate for later.
The frittatas fresh out of the oven
Serve with a garden salad for a healthy lunch or dinner.
Use shaped silicon moulds as a fun alternative for kids lunches.
Use mini muffin trays and make for parties.
Alternative vegetables include mushrooms, spinach, sweet potato, pumpkin and potato.