Lunch Box Muffin Tin Frittatas

Recipe and image courtesy of UK Shallot.

 

Lunch Box Muffin Tin Frittatas. How tasty!?

Muffin tin frittatas with shallots, roast new potatoes, ham and peas- These individual frittatas are great served alfresco as a part of a picnic or packed into a lunchbox on a work day.

Lunch Box Muffin Tin Frittatas are a versatile and nutritious solution for a midday meal, combining convenience with delicious, wholesome ingredients.

Perfectly portioned and easy to pack, these mini frittatas can be customised to suit any taste preference, making them a hit for both kids and adults.

Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham And Peas

How To Make Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham And Peas:

Whether filled with a medley of colourful vegetables, savoury meats, or creamy cheeses, each bite offers a delightful burst of flavour and a satisfying texture.

The muffin tin format ensures they cook evenly and are the ideal size for lunch boxes, eliminating the need for messy, last-minute preparation.

These frittatas can be made ahead of time and stored in the fridge, making them a go-to option for busy weekdays.

Packed with protein and essential nutrients, Lunch Box Muffin Tin Frittatas are a convenient and healthy choice that makes lunchtime enjoyable and stress-free.

Makes: 6

Preparation time: 10 minutes

Cooking time: 30-35 minutes

You’ll Need:

  • 150g baby new potatoes, quartered
  • 3 shallots, sliced into chunky rings
  • 2 tbsp olive oil
  • a pinch of dried herbs
  • 5 eggs
  • 30g freshly grated parmesan
  • a handful of frozen peas
  • a couple of slices of ham, chopped
  • salt & freshly ground black pepper

You will also need a 6 hole muffin tin.

What To Do:

  1. Preheat the oven to 180°C fan.
  2. Tip the potatoes and shallots into a small roasting tin. Sprinkle over the herbs and season well with salt and pepper. Drizzle over half the olive oil, tossing to cover the potatoes and slide into the oven to roast for 15-20 minutes, stirring halfway through cooking, until they are just cooked through.
  3. Lightly beat the eggs in a jug then stir through two-thirds of the parmesan and set aside.
  4. A few minutes before the potato and shallot are due out the oven, drizzle the rest of the olive oil into the holes of the muffin tin and brush well all over. Slide into the oven to heat up.
  5. Remove the hot tin and the roasted potatoes and shallots from the oven. Quickly pour the egg mixture into the holes of the muffin tin, whilst the oil is still hot (this will help prevent sticking). Then divide the roast vegetables evenly between, spooning them in gently.
  6. Finally gently scatter over the peas and ham, so the egg doesn’t spill out, they will be quite full. Sprinkle over the reserved parmesan.
  7. Slide the tin into the oven and bake for about 12 minutes until the egg has just set.
  8. When removed from the oven allow to cool in the tin for a few minutes or so, then slide a knife around to release.
  9. Serve warm or leave to cool to room temperature before storing in the fridge.
Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham And Peas.
Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham And Peas.

What do you think of these Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham And Peas?

Fancy making some?

Recipe and image courtesy of UK Shallot.

Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham And Peas.
Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham And Peas.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and image courtesy of UK Shallot.

 

2 Comments

  1. 13 August 2018 / 05:02

    Hi Claire, these make a lovely change from sandwiches in a packed lunch. I used to make something similar and leave in the fridge for nibbles and they never lasted long.

    xx

    • Claire
      Author
      7 September 2018 / 12:26

      Hi Debbie, thanks for stopping by 🙂