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Cauliflower with mustard-cheese sauce

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Easy chicken casserole

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Everyday egg frittatas

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Everyday egg frittatas

30 minutes

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Everyday egg frittatas

By Hannah Lewry

Serves 6 -8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

5 large free-range eggs, beaten
2 cups whipping cream
microgreens, to garnish
2 t olive oil
sea salt and freshly ground black pepper, to taste

For the tuna-and-feta tarts:

100 g Woolworths sheep and goat’s milk feta
100 g cherry tomatoes
1x 170 g can Woolworths light meat tuna chunks in brine
2 red salad onions, chopped
5 g chives, chopped

For the tomato, pesto and Parmesan tarts:

100 g cherry tomatoes
5 g fresh basil
2 T basil pesto
50 g Parmesan, grated

Method

1. Preheat the oven to 180°C. Mix the eggs and cream. Season.
2. Choose between tuna-and-feta tarts and the tomato, pesto and Parmesan version. Divide the fillings between 6–8 individual ovenproof bowls, or use a muffin pan along with a little drizzle of olive oil in each well.
3. Top with the egg mixture, then bake for 30 minutes, or until the egg has set. Garnish with microgreens.
4. Serve hot or allow to cool and pack into lunchboxes.

Cook’s note: You can also add chilli, or replace the feta with Gouda or Cheddar.

Find more lunchbox fillers here.