The Simple Lunchbox: Frittata On The Go

Being busy can often get in the way of healthy eating decisions. Skipping meals, poor takeaway choices, late nights and a few too many whacks of the snooze button can pile up and contribute to our lack of energy and tiredness throughout the day.This recipe ticks a few of the big-ticket items – they’re freezable, you can easily make bulk without any extra effort, they’re filling, will keep you full and they’re delicious.

Eggs and veggies offer the protein and fibre you need to fill you up. You can use whatever veggies you have in the fridge, as well as adding a generous handful of chopped leafy greens. This should help you to get ahead of your veggie count for the day.

Serves 12

Prep: 10 mins

Cooking Time: 30 mins


Chopping Board

Sharp Knife

Muffin tray (silicon trays will save on washing up time)


1 zucchini, grated (roughly squeeze some extra liquid out)

2 spring onions, finely sliced

1 tbsp pesto

8 eggs

1 cup grated cheese

Salt and pepper to taste


  1. Preheat the oven to 180C. Grease muffin tray if not using silicon moulds.

  2. Prepare your vegetables and combine all ingredients in a bowl. Stir until well combined.

  3. Distribute the egg mix amongst the muffin tray and place in the oven to cook for 20-30 mins until golden.

  4. Poke with skewer to check if your frittata is cooked through. The skewer should come out clean.

  5. Serve immediately or let cool and freeze for breakfast on the go.

For more recipes, head over to The Simple Lunchbox



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