Sweetcorn and courgette frittata sandwiches recipe
Make kids' lunchboxes more exciting and get them eating more veg with these frittata sandwiches, loaded with colourful courgette and juicy sweetcorn. Top slices of bread with pesto, juicy tomato and veggie frittata wedges and sandwich together for an easy healthy lunch.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 360 calories / serving
Ingredients
- 2 eggs, beaten
- 1 small courgette, grated
- 200g tin sweetcorn, drained
- 1 small garlic clove, finely chopped
- 4 slices wholemeal bread
- 2 tsp green pesto
- 1 medium salad tomato, sliced
Each serving contains
- Energy
- 1515kJ 360.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 41.2gProtein 20.4gFibre 8.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Beat the eggs in a bowl, then add the courgette, sweetcorn and garlic. Season with pepper and whisk together.
- Grease and line a small baking tray or loaf tin with nonstick baking paper. Pour in the egg mixture and bake for 20 mins until golden on top. Flip the frittata out onto a cooling rack, leave to cool for 10 mins, then halve.
- Spread 1 tsp pesto each over 2 slices of bread and set aside. Add a slice of frittata and a few slices of tomato to the plain slices of bread, then top each one with the pesto-covered slice and cut in half.
- See more Lunchbox ideas for kids
