Egg frittatas

Everyday egg frittatas (tuna and feta)

Recipe by: Hannah Lewry
  • SERVES 6 -8
  • PREP TIME 10 minutes
  • COOKING TIME 30 minutes

What you'll need

Ingredients Quantity
large free-range eggs, beaten 5
whipping cream 2 cups
microgreens, to garnish
olive oil 2 tsp
170 g can Woolworths light meat tuna chunks in brine 1
red salad onions, chopped 2
chives, chopped 5 g
Woolworths sheep and goat’s milk feta 100 g
cherry tomatoes 100 g



1. Preheat the oven to 180°C. Mix the eggs and cream. Season. 2. Divide the fillings between 6–8 individual ovenproof bowls, or use a muffin pan along with a little drizzle of olive oil in each well. 3. Top with the egg mixture, then bake for 30 minutes, or until the egg has set. Garnish with microgreens. 4. Serve hot or allow to cool and pack into lunchboxes.

Cook’s note: You can also add chilli, or replace the feta with Gouda or Cheddar.

Find the full recipe here