Simple Veggie Packed Frittatas For The Lunch Box
Servings
4frittatas
Servings
4frittatas
Ingredients
  • 1tsp oil
  • 1 garlic clovecrushed
  • 4 sun-dried tomatoeschopped
  • 1cup baby spinach
  • 3 eggs
  • 2tbsp Super Green Pestorecipe in eBook
  • 4tbsp grated tasty cheese
Instructions
  1. Preheat oven to 200°C. Grease or line 4 holes of a muffin tray, or use silicon trays.
  2. Heat oil in a small pan and fry garlic for a few minutes. Add sun-dried tomatoes and baby spinach, and stir until spinach is wilted. Remove from the heat.
  3. Crack the eggs into a bowl and whisk. Mix through pesto and half of the cheese. Add tomato mixture to the egg and stir to combine.
  4. Divide the mixture evenly between muffin tin holes. Sprinkle over remaining cheese. Bake for 20 minutes.
  5. Allow to cool, then remove from muffin tin holes and refrigerate until completely cooled. Frittatas will last for 2 days in an airtight container in the fridge.
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 Simple Veggie Packed Frittatas For The Lunch Box
Simple Veggie Packed Frittatas For The Lunch Box
Votes: 31
Rating: 3.61
You:
Rate this recipe!
Course Breakfast, Kids, Snacks
Cuisine Snacks, Vegetarian
Servings
frittatas
Ingredients
  • 1 tsp oil
  • 1 garlic clove crushed
  • 4 sun-dried tomatoes chopped
  • 1 cup baby spinach
  • 3 eggs
  • 2 tbsp Super Green Pesto recipe in eBook
  • 4 tbsp grated tasty cheese
Course Breakfast, Kids, Snacks
Cuisine Snacks, Vegetarian
Servings
frittatas
Ingredients
  • 1 tsp oil
  • 1 garlic clove crushed
  • 4 sun-dried tomatoes chopped
  • 1 cup baby spinach
  • 3 eggs
  • 2 tbsp Super Green Pesto recipe in eBook
  • 4 tbsp grated tasty cheese
Simple Veggie Packed Frittatas For The Lunch Box
Votes: 31
Rating: 3.61
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200°C. Grease or line 4 holes of a muffin tray, or use silicon trays.
  2. Heat oil in a small pan and fry garlic for a few minutes. Add sun-dried tomatoes and baby spinach, and stir until spinach is wilted. Remove from the heat.
  3. Crack the eggs into a bowl and whisk. Mix through pesto and half of the cheese. Add tomato mixture to the egg and stir to combine.
  4. Divide the mixture evenly between muffin tin holes. Sprinkle over remaining cheese. Bake for 20 minutes.
  5. Allow to cool, then remove from muffin tin holes and refrigerate until completely cooled. Frittatas will last for 2 days in an airtight container in the fridge.