Easy Lunchbox Frittata Puffs with Cheese and Broccoli
These easy lunchbox frittata puffs with cheese and broccoli are the perfect handheld snack, lunchbox addition, or quick supper. A kid-friendly, protein-packed recipe ready in just 12 minutes.
Ingredients
- 1 cup finely chopped steamed broccoli chop tiny for picky eaters
- 4 eggs whisked
- 1/4 cup milk any kind unsweetened and unflavoured if using non-dairy milk
- 3/4 cup shredded cheddar or marble cheese
- 1/4 tsp garlic powder optional
- 1/4 tsp each of salt and pepper
- 1 tbsp finely chopped green onion or parsley optional
Instructions
- Preheat the oven to 375°F/190°C and grease a mini muffin or line with silicone cups. Steam the broccoli, if needed, or simply use leftover steamed broccoli.
- Whisk the eggs and milk in a medium bowl until blended. Whisk in the garlic powder, salt, pepper, and optional onion or parsley, if using.
- Fold in the broccoli and shredded cheese, until well combined. The mixture should look veggie-heavy, not egg-heavy.
- Spoon the mixture into the mini muffin cups, filling each about 3/4 full.
- Bake for 13 to 15 minutes or until just set and lightly golden on top. Don’t overbake — that’s when the “eggy” smell can develop.
- Cool completely before storing in the fridge. These mini frittatas keep for up to 4 days and can be eaten cold or gently reheated.
Notes
When using chopped parsley, I like to add 1/4 to 1/2 teaspoon of onion powder for a flavourful punch. To steam broccoli: To a small pot, add an inch of water and a steamer basket (if you have one). Bring the water to a boil, add the broccoli and cover. Immediately lower the heat to medium-low and steam for 10 to 13 minutes until fork tender.
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