Grab & Go Breakfast Frittatas

This protein-packed snack is perfect for breakfast, after school snacks or lunchbox fillings. Add your favourite fillings and play around with different combinations. They will freeze well for up to a month.




  • 10 free range eggs
  • 1 cup finally grated parmesan (could also use mild cheddar)
  • Large handful fresh parsley – roughly chopped
  • 50g baby spinach leaves – finely chopped
  • 100g free range ham – finely chopped
  • ½ red capsicum – diced
  • 50g feta or goat cheese
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sesame seeds


  1. Preheat oven to 180 degrees celsius. Grease a 6 hole jumbo muffin tin (sometimes called a Texas tin) really well.
  2. Whisk the eggs, parmesan and parsley together. Ladle the egg mixture evenly into the muffin tin.
  3. Divide the spinach between the muffin holes and use a fork to push it into the egg.
  4. Top with the ham, capsicum and feta. Push these slightly into the egg but don’t entirely submerge as the egg will naturally rise up around it.
  5. Sprinkle with the pumpkin and sesame seeds.
  6. Bake for 30-35 minutes until golden and cooked through.

Serving Suggestions

Serving Suggestions

We know weekday mornings can be busy, school runs, work, dogs to walk! Make these frittatas up on a Sunday and pull one out of the freezer each night for a week’s worth of delicious breakfast options – just grab, heat up and go in the morning. Enjoy!