Lunchbox mini frittatas
Pack some protein in your lunchbox with these versatile, delicious mini versions of an Italian favourite.
Servings: 6 people
Calories: 190kcal
Ingredients
- 6 eggs
- 1 tbsp dried thyme or mixed herbs
- 6 tbsp frozen peas
- 6-8 mushrooms sliced
- 12 sundried tomatoes chopped
- large handful spinach
- 2 spring onions finely sliced
- 80 g feta
Instructions
- Preheat oven to 180°C/350°F/Gas 4.
- Whisk the eggs together in bowl and add the herbs and a pinch of salt and pepper.
- Lightly grease a 6 case muffin tin. Put a tablespoon of peas in each case followed by a few sliced mushrooms, a couple of sundried tomatoes and a few spinach leaves.
- Pour the egg mixture evenly between the 6 cases. Sprinkle over a few spring onions and crumble in the feta.
- Bake in the oven for 25-30min.
- Allow to cool and then pop into your lunch box with your choice of side salad.