Although I am still loving soup for lunch, I have been thinking about what else I can make ahead of time for lunch during the week. Then it came to me – mini frittatas!
These are so easy to make and are absolutely delicious! When I texted Justin to ask him what he thought of them (I packed them for his lunch too!), he texted one word back – “Beautiful”. God I’m a good cook! Sometimes I just don’t know WHAT to do with myself!
I’m not going to lie, these have a fair amount of fat in them so next time I will be using 12 egg whites and maybe 4 or 5 yolks. You could also add to them mushroom, zucchini, corn or whatever floats your boat!
Ingredients (makes 15)
12 eggs, lightly whisked (or 12 eggs whites & 4 – 5 yolks)
60g of light tasty cheese, grated
50g of reduced fat feta, crumbled
50g lean leg ham, diced
Handful of baby spinach, roughly chopped
Small handful of flat-leaf parsley, roughly chopped
Olive oil spray
Salt & pepper
Pre-heat oven to 180 degrees. In a bowl, combine all ingredients. Spray non-stick muffin trays lightly with olive oil. Spoon egg mixture into muffin trays so that they are 3/4 of the way filled. Place the trays into the oven and bake for about 15 minutes. Keep your eye on them as they tend to puff up a little!
Once the frittatas are firm, take them out of the oven and leave to cool. Use a knife to loosen them around the edges and then pop them out.
One serving equals 3 frittatas and they are perfect with a little side salad. They would also be handy as an on-the-run breakfast option and can be enjoyed cold or warm. And apparently they freeze well too! Haven’t tried that yet… but google tells me they do!
Nutritional info per serve: 290 cals; 24g protein; 20g fat; 8g sat fat; 100g calcium
What’s your favourite frittata combination?