Lunchbox Frittatas
If there’s one thing everyone struggles with - it’s lunchboxes. My sisters are always asking me, “What should I pack for lunch Georgie?” Guess what … I’m struggling just as much as you guys!
So, less talk and more action - time for a bit of recipe development! The brief - something simple, quick, cheap, healthy, satisfying, and of course, transportable. Eggs are a great source of protein, and give a burst of long-lasting energy - perfect for a midday meal! Add some vegetables to the equation, and you’ve got yourself a dam good dish!
I happen to love making frittatas - they’re so easy, and by this I mean, Grace proof! They’re made from basic ingredients that are most likely on hand (unless you’re Grace), eggs, cheese, milk, and the all important leftovers! How to turn trash into treasure! Vegetables that are past their prime; bits and pieces of protein - fish, chicken, meat … the list is endless. After watching too much Jamie Oliver, I now know the amount of food we throw away is mind blowingly staggering! Kill wastage, save money, eat better … everyone’s a winner!
But wait … There’s more! The best thing about these frittatas is they’re portioned up, ready to go. Throw in a few green leaves, an apple, some nuts, and voilà – lunchbox Grace proof heaven!
So here’s to you Grace - my inspiration for this fab fresh food favourite!
Ingredients
7 eggs
80g pecorino cheese, grated
1 cup light milk
3 medium zucchinis, grated
2 handfuls spinach, finely chopped
½ bunch basil, leaves removed, finely chopped
¼ bunch parsley, leaves removed, finely chopped
4 stems dill
1 pinch sea salt
1 pinch cracked pepper
Method
1. Preheat the oven to 180˚C fan-forced and grease four 14cm x 8 cm mini loaf tins, then line with non-stick baking paper
2. Beat the eggs in a large mixing bowl, stir in the milk and grated pecorino
3. Add the grated zucchini and all of the herbs except the dill. Stir until combined
4. Pour the frittata batter evening between the four loaf tins. Lay a stem of dill on the top of each and gently press down into the batter
5. Bake frittata for 20 to 25 minutes or until risen and golden
6. Let the frittatas cool in their tins for 10 minutes before taking them out
7. Serve with a leafy green salad
Tip: if you don’t have mini loaf tins use a 20 cm square cake tin stead. Adjust the cooking time to 30- 35 minutes and slice into 4 individual squares.
