Two of these tasty mini frittatas combined with a piece of fruit make a well-balanced snack or four frittatas can make up the protein portion of a lunch or dinner

Preparation time: 5-10 minutes

Cooking time: 15-20 minutes

Serves: 12 mini frittatas 


  • Eggs - 6
  • Skimmed milk - ¼ cup
  • Red peppers (chopped) - ¾ cup
  • Courgettes (chopped) - ¾ cup
  • Red onion (chopped) - ½ cup
  • Cheddar cheese  - ½ cup
  • Salt and pepper to taste

You will need:

  • 1 12-cup muffin tray
  • 1 large mixing bowl
  • 1 whisk/fork to beat eggs
  • Olive oil/spray


  1. Pre-heat oven to 180°C and grease a 12-cup large muffin tray with olive oil or olive oil spray.
  2. Whisk eggs, milk, salt and pepper in a mixing bowl until well blended.
  3. Add cheese, courgette, red pepper and onion (if time permits, veg can be pre-fried in a small amount of olive oil or roasted). Mix well.
  4. Spoon approximately ¼ cup mixture into each muffin cup.
  5. Bake until just set - approximately 15-20 minutes. Turn out and cool on a wire rack.

Storage: Once cooled completely, store in an airtight container and consume within 5 days.