Treat the family to Frittata Bites for a savoury snack or weekend lunch. This Frittata Bites recipe is perfect to use up eggs and leftover vegetables.
I really love my cheese and bacon mini quiche recipe, often making some and freezing for kids school lunch box. This frittata bite recipe would have to be one of my next favourites. I sometimes make these up for lunch over the weekend using up any vegetables or meat that are lingering in the fridge.
My recipe below says to use bacon, zucchini, capsicum and spring onion. I usually just use whatever meat and vegetables I have on hand. In the picture below I’ve used:
- red onion
- capsicum
- parsley
- diced silverside
Chop up enough meat and vegetables you have to half fill each muffin cup. Remember to grease the tray, frittata’s are really easy to remove with a silicone spatula.
If we have any leftovers (only when I make up a double batch) I pop them into the kids’ lunchboxes with a little bit of salad.
I can’t resist adding some salt and cracked pepper onto mine… noms!!
Ingredients
Method
- Preheat oven to 180°C, fan forced.
- Grease a 12-hole muffin tray or use a no greased silicone tray and set aside.
- In large bowl, whisk eggs, cheese, milk, salt and pepper.
- In another bowl, add bacon and vegetables, mix to combine.
- Spoon vegetable mix evenly into each muffin cup.
- Pour egg mixture over vegetables.
- Top each muffin cup with a cherry tomato.
- Bake bites in oven for 15-18 minutes or until golden and cooked through.
- Rest in tray for 5 minutes, turn onto wire rack to cool completely or serve warm.
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lunchbox recipe cookbook
Sweet & Savoury Recipes
This collection of over 50 freezer-friendly recipes offers a simple, stress-free way to prepare quick, delicious, and nutritious school or work lunches for the whole family.
