One frittata… Five vegetables.  That’s an easy rainbow checked off with one quick cook-up.  This recipe makes enough for 12 individual frittatas, or enough for 6-12 school lunches, depending on how hungry your kiddo is.  Eggs are a fantastic brain food for kids, making them a simple addition to lunchboxes that you know will get them through the day being able to focus as well as keeping them fuller for longer.  As with all our frittatas, the veggie combination is completely up to you… we just love sharing the combos that have worked for us!


Healthy Breakfast | Healthy Mains | Healthy Snacks | Gluten Free | Grain Free | High Protein | Nut Free | Sugar Free | Vegetarian | Soy Free | Sesame Free | Wheat Free | Freezable | Bulk Recipe | Muffin Tray

Preparation Time: 10mins

Cooking Time: 30mins

Serves: 12



1/2 red capsicum, deseeded and diced

1 small carrot, grated

Corn kernels from one cob, or a small can, rinsed and drained

1 small zucchini, grated (roughly squeeze the extra liquid out)

1/2 red onion, finely diced

1 tbsp nut free pesto

10 eggs

1/2 cup grated cheese, optional

Salt and pepper to taste



  1. Preheat oven to 180C.  Grease or line a muffin tray.
  2. Prepare your vegetables and combine all ingredients in a bowl.  Stir until well combined.
  3. Distribute the egg and vegetable mix amongst the muffin tray.  Place in the oven to cook for 20-30 minutes until cooked through and golden.
  4. Serve immediately or let cool and freeze for lunchboxes on the go.


Recipe by Bree Jenner – The Simple Lunchbox 2019