Lunch Box Mini Frittatas with Red Pepper and Spinach
- Prep time: 10 min
- Makes: 12-14 frittatas
- Cook time: 20-25 min
PER SERVING (1 frittata)
- Fat.3 g
- Saturated Fat.1 g
- Carbohydrates.3 g
- Fibre.1 g
- Protein.5 g
- Sodium.191 mg
- Potassium*.58 mg
- Calcium.76 mg
- Iron.0.6 mg
|2 cup / 500 g||Egg Creations Whole Eggs Mushroom & Spinach cracked eggs, well shaken|
|1/2 cup / 125 ml||milk|
|2 tsp / 10 ml||balsamic vinegar|
|1/4 tsp / 1 ml||each salt and pepper|
|1 package / 300 g||frozen chopped spinach, thawed and squeezed dry|
|1 cup / 250 ml||finely diced red pepper|
|1/3 cup / 75 ml||grated Parmesan cheese|
Whisk liquid eggs, milk, vinegar, salt and pepper. Stir in spinach, red pepper and cheese.
Pour equal amounts of egg mixture into large muffin tins sprayed with nonstick cooking spray*.
Bake at 350°F (180°C) for 20 to 25 minutes or until set in centre. Cool on rack in pan for 10 minutes. Using blunt knife, loosen frittatas all around and lift out. Cool completely before wrapping individually in plastic wrap. Store in refrigerator for up to 3 days. Reheat, if desired, on MEDIUM power in microwave before eating.
A wholesome, protein-packed and portable option to solve the lunchbox challenge.
If using pre-packaged grated Parmesan cheese choose one that is gluten-free. Grease muffin tins with vegetable oil or gluten-free cooking spray.
Egg Creations Whole Eggs Mushroom & Spinach
Eggs spruced up with mushrooms and spinach.Learn More