Mini frittatas

These are deliciously easy to prepare and healthy to boot!

Recipe from: 22 January 2013
Preparation time: 10 min
Cooking time: 20 min


  • 6
    large eggs
  • 1/2
    diced tri-coloured frozen peppers,
  • sautéed salt and pepper to taste
  • 30
    cheddar cheese - finely grated
Servings: Change Serving


Preheat the oven to 180°C. Beat the eggs well. Add the sautéed peppers and season to taste.

Divide the mixture into 6 greased muffin tin holes or 6 silicone cupcake holders.

Sprinkle a small amount of cheese over each frittata. Bake for 18 minutes (this may vary a bit depending on your oven, but the egg should be cooked through). Remove from the oven and set aside to cool.

Tip: You can use frozen or fresh peppers for this recipe.

Extracted from Simple, Fabulous Lunchbox Ideas, published by Random Struik.


Read more on: breakfast  |  recipe  |  bake  |  eggs  |  lunchbox  |  snack

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

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