Some times it is the simple things in life that make kids eat delicious veggies. Like these tricolour veggie frittatas. They are filled with veggies, baked quickly and they are easy to freeze and defrost for the lunchbox.
The other great thing about frittatas for the lunchbox is that they contain a good protein hit. They are also delicious as an on the go breakfast.
You can change the veggies in these to suit what you have in the crisper. And with no gluten, they are perfect for gluten-free lunch boxes.
They are easy to freeze, just put them on an oven tray in the freezer until frozen solid. When they are completely solid move to a container to store- they will keep in the freezer for up to 3 months.
There is no need to defrost before putting them in the lunchbox. For at-home lunches or breakfast, these tricolour veggie frittatas can easily be reheated to piping hot in the microwave from frozen.
Mind you I think when you master making them they will start to look good for breakfast, lunch or dinner! Need more frittata and quiche ideas? There are stacks on the blog:
- tuna and veggie mini quiches
- bacon and broccoli crustless quiches
- bacon and veggie lunchbox quiches
- Smoked salmon and dill tartlets
Including this many veggies early in the day means you can drop the veggie ball a little at dinner time. These tricolour veggie frittatas are sure to be winners. So let’s get cooking!
Tricolour veggie frittatas
Ingredients
- 6 eggs
- 2 tbsps thickened cream
- ½ red capsicum diced
- 1 zucchini diced
- ¾ cup grated cheese
Instructions
- Preheat oven to 180 degrees celsius.
- Whisk the eggs by hand until fluffy then whisk in the cream for 30 seconds.
- Add the cheese, zucchini and capsicum and mix well.
- Pour into a 12 hole silicone (or wells greased) muffin pan.
- Bake at 180 degrees celsius for 20 minutes or until golden.
- Cool in the pan for 5 minutes and then move to a wire rack to complete cooling.
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