Frittata is a perfect anytime dish. You can make a large portion to last you a few days as it keeps well in the fridge. Use any ingredients that you like - the options are endless. Below you will find a coupe of suggestions.
Egg muffins are basically the same thing, just in a different form - single muffins. They are fun and appeal to kids.
Both are great for lunchboxes.
Ingredients:
For the base, you need eggs (between 2 - 10, with 2 being one portion) and salt. Beat the eggs and season to taste. Now you can add the ‘toppings’:
Mediterranean version: bell pepper, red onion, tomato, courgette, feta or goat’s cheese, finely chopped herbs of choice, e.g. basil, mint
Spinach version: defrosted spinach cubes (leaves are better than fine), diced cold potatoes, feta, minced clove or garlic, a pinch of nutmeg is a nice bonus
Bacon version: diced back or streaky bacon, diced onion, grated cheddar
Tuna version: tinned tuna drained of liquid or oil, finely chopped onion, diced tomato, grated cheddar
Mushroom version: sliced mushrooms (e.g. button or portbello), finely chopped onion, ham, grated cheddar
Feel free to skip or replace ingredients. These can get very creative!
Instructions:
Preheat the oven to 180 degrees.
Grease an ovenproof dish (frying pan, ceramic or Pyrex style) or use a greased muffin tray. Pour in the egg base and add the selected toppings.
Place in the oven until the top is solid and golden. You can pierce it with a knife and if runny egg comes out, it needs more time in the oven.
Cool down and store in an airtight container in the fridge.
Serving suggestion: with a salad.