Fiona’s Speedy Frittatas


These frittatas are the best thing to pack for a picnic or school lunches. This recipe is very forgiving with fillings so use whatever you have on hand, such as cheese, meat and vegetables.


  • 8 eggs
  • ½ cup milk of your choice
  • Salt and pepper
  • 1 spring onion, green part only
  • 2 bunches of parsley, stalks removed
  • 1 small red capsicum
  • Oil, for greasing
  • Optional toppings: sesame/sunflower/pumpkin seeds
  1. Preheat the oven to 190°C/ 375°F and grease a muffin tin with a little oil.
  2. Thinly slice the capsicum and spring onion. Finely chop the parsley.
  3. Whisk the eggs in a large glass jug or a mixing bowl and add in the milk, spring onions, parsley and capsicum. Season the mixture well with salt and pepper and then mix everything together until well combined.
  4. Pour the mixture into the greased muffin tin until it is about ¾ full. Add toppings if using. You may have to use multiple tins if the mixture doesn’t all fit in one tin.
  5. Bake for about 30 minutes or until set.

You can eat these frittatas hot or cold.




One Reply to “Fiona’s Speedy Frittatas”

  1. Jocelyn mc Whannell says: Reply

    Such a good recipe. Jocexx

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