Prep 15 mins
Cooking 30 mins
Serves 6

Our mini lunchbox fritattas are packed with good-for-you veggies and protein – just what you need to get through a busy day at work. They’re incredibly easy to make the night before. Simply keep them in the fridge and pop one or two into your lunchbox as you rush out the door.  Eat them at room temperature or give them a quick blitz in your office micro. A green salad on the side and it’s a lunchtime treat that will impress the socks off your colleagues.

Instead of seasoning our lunchbox frittatas with salt and pepper, we used our Cape Herb & Spice Steak & Chop Seasoning for extra flavour. It has wonderful paprika notes, so we opted for veggies that go well with paprika.


  • 8 free range eggs
  • 5 Tbsp milk (cream is even better if you happen to have some in the fridge!)
  • 3 tsp Cape Herb and Spice STEAK & CHOPS
  • Chopped veggies of your choice. We used: 1 large aubergine, diced and browned in a bit of olive oil red onion, finely diced
  • red onion, finely diced
  • 2 wheels of feta
  • 1 large tomato, seeds removed and diced
  • green pepper, diced
  • Other ingredients that would work well with the paprika notes of our Cape Herb & Spice Steak & Chop Seasoning: frozen peas, leftover roast potato, yellow and red peppers, courgettes, bacon bits, corn kernels (tinned or frozen)


Whisk together the eggs, milk or cream and Cape Herb & Spice Steak & Chop Seasoning. Spray a muffin tin with non-stick cooking spray. (We used a muffin tin with moulds 9cm wide by 4cm deep). Spoon a bit of egg mix into each mould. Fill with veggies. Pour over the rest of the egg. Bake in a pre-heated 180 ºC oven for 30 minutes until set. Serve at room temperature of slightly warm.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at