Oven-baked frittatas that are perfect for lunch boxes

oven-baked frittata 3-ways

One recipe, 3 ways!

Even young children can help you to stir up these fun frittatas. Simply fill muffin cases with their favourite flavours and oven bake.

Are you convinced your child will turn into a cheese roll if they keep up their current lunchtime routine? These little frittatas are packed with veg and flavour. Plus, you can whip up a batch that’ll last all week, so your week nights won’t be spent stuffing sarnies.

1. Cool courgette frittata

Makes 6

You’ll need: 

  • Butter (for greasing) 
  • 4 medium eggs
  • 1 small courgette, grated
  • 50g broccoli florets, chopped
  • 1 small courgette
  • 30g frozen peas
  • 20g feta
  • muffin tin

What to do: 

  1. Preheat the oven to gas 4, 180C, fan 160C. Grease 6 holes of the muffin tin well.
  2. Beat the eggs in a large jug. Put the courgette in a tea towel and squeeze out the liquid, then add to the beaten egg along with the chopped broccoli and peas. Stir to combine.
  3. Crumble in the feta and gently stir, then divide the mixture between the 6 muffin holes. Bake for 22-25 mins until set and golden.
Courgette frittata with green veg

2. Happy ham and mushroom frittata

Makes 6

You’ll need:

  • 1 tbsp olive oil, plus extra for greasing
  • 180g chestnut mushrooms, sliced
  • 1 garlic clove, finely chopped
  • ½ lemon
  • 60g thick cut ham, chopped
  • 4 medium eggs, beaten
  • 60g cottage cheese
  • muffin tin

What to do:

  1. Preheat the oven to gas 4, 180C, fan 160C. Grease 6 holes of the muffin tin well. 
  2. Heat the oil in a frying pan and add the mushrooms, then fry for 7-8 mins over a high heat until golden. Turn down the heat to low and add the garlic and cook for 2 mins. Squeeze in the lemon juice, then cook for 30 secs more. Set aside to cool.
  3. Meanwhile beat the eggs in a large jug, add the cottage cheese and beat again. Stir in the chopped ham and the cooled mushrooms, then divide the mixture between the 6 muffin holes. Bake for 22-25 mins until set and golden.

3. Cheesy frittata with tomato

Makes 6

You’ll need:

  • 1 tbsp olive oil, plus extra for greasing
  • 3 small spring onions, sliced
  • small handful baby spinach, chopped
  • 6 cherry tomatoes, halved
  • 4 medium eggs, beaten
  • 40g Cheddar cheese, grated
  • muffin tin

What to do:

  1. Preheat the oven to gas 4, 180C, fan 160C. Grease 6 holes of the muffin tin well.
  2. Heat the oil in a frying pan and add the spring onion, fry over a low-medium heat for 3 mins then add the spinach and cook until wilted. Set aside to cool.
  3. Meanwhile beat the eggs in a large jug, then stir in the grated cheese. Add the cooked veg, season and combine well.
  4. Divide the egg mixture between the 6 muffin holes and then pop in two halves of cherry tomato into each. Bake for 22-25 mins until set and golden.

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