Tupperware Frittata
Rupy’s wife Rochelle introduced these to the team, and they’ve become a firm staple. She often preps a batch at the start of a busy week, switching up... the vegetables and flavours depending on what she has to hand. Ovenproof glass Tupperware doubles up as both bakeware and storage, cutting down on washing up and making meal prep even easier. They’re ideal for planning ahead: enjoy one on its own as a light meal, or use it to bulk out a wrap, sandwich, or salad bowl. If you don’t have ovenproof glass containers, just use a small baking dish instead. Read more Rupy’s wife Rochelle introduced these to the team, and they’ve become a firm staple. She often preps a batch at the start of a busy week, switching up the vegetables and flavours depending on what she has to hand. Ovenproof glass Tupperware doubles up as both bakeware and storage, cutting down on washing up and making meal prep even easier. They’re ideal for planning ahead: enjoy one on its own as a light meal, or use it to bulk out a wrap, sandwich, or salad bowl. If you don’t have ovenproof glass containers, just use a small baking dish instead.
TRY MORE RECIPES for healthy egg dishes
NUTRITION PER SERVING (Read more)
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a small glass oven-proof dish (8x12cm) with parchment paper.
Crack the eggs into a bowl and whisk to break up.
Add all remaining ingredients and stir to combine.
Pour the mixture into your prepared baking dish and bake for 16–18 minutes, until mostly set. A slight jiggle is fine as they will continue to cook further in the residual heat. If any parts look very runny, use a knife to gently cut through the frittata so the uncooked mixture can mingle with the cooked, then return to the oven for 30 seconds to 1 minute.