Frittata fingers and crudités recipe
Step aside sandwiches – give your kids' packed lunches an exciting veggie makeover. Packed with tangy tomatoes and tender peas, these frittata fingers are perfect for dunking in a quick cheese and chive dip. For extra crunch, serve with carrot crudités, mangetout and toasted pitta.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook, plus cooling
- 351 calories / serving
Ingredients
- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, crushed
- 6 large eggs
- 150g peas, blanched and cooled
- 125g cherry tomatoes, halved
- 1 large carrot, scrubbed and cut into crudités
- 1 wholemeal pitta, toasted and cut into fingers
- 100g mangetout
- 2 tbsp lighter soft cheese
- 1 tbsp chives, snipped
Each serving contains
- Energy
- 1470kJ 351.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 29.3gProtein 22.0gFibre 9.1g
Method
- Heat the oil in a 25cm nonstick frying pan over a medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5-6 mins until softened. Meanwhile, beat the eggs in a large bowl, then add the peas and tomatoes; season.
- Add the mixture to the frying pan and cook over a medium heat for 15 mins, then grill for 5 mins until set. Leave to cool, then loosen around the edges with a spatula and slide onto a board. Cut in half. Slice one half into 10 fingers.
- Divide between 2 lunch boxes, along with the carrot, pitta fingers and mangetout. Mix the soft cheese with chives; divide between 2 small, lidded containers and add to the lunch boxes for dipping. Chill until ready to eat.
- See more Lunch recipes
Tip
You can store the other frittata half in the fridge in a sealed, airtight container, or, use it to make these Frittata wraps – the ideal adult lunch idea.
