Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cook once, pack a slice — perfect cold.
Equipment: Ovenproof frying pan; lunch boxes
Measures and names
Ingredients
- 8 eggs
- 1 tbsp olive oil
- 1 onion, chopped
- 1 pepper, diced
- 100 g mushrooms, sliced
- 2 handfuls of spinach
- 80 g cheddar, grated
- Salad leaves and tomatoes, to pack
Method
- Heat the oven to 190°C (fan 170°C). Cook the onion, pepper and mushrooms in the oil for 6–7 minutes, then wilt in the spinach.
- Beat the eggs with salt and pepper, pour over the vegetables in an ovenproof pan, and scatter with cheese.
- Cook on the hob for 2 minutes, then bake for 12–15 minutes, until set.
- Cool, cut into slices, and pack a slice with salad leaves and tomatoes.
Swaps and tips
A whole frittata gives four lunch-box portions and keeps for three days in the fridge. Use up any vegetables you have.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 23 g | 7 g | 2 g | 22 g | 317 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
