Lunchbox Frittata

These little beauties are super awesome for kids school lunchboxes – and makes a great healthy meal for the family for dinner and lunches – just add salad.

 

Ingredients

  • Oil – Olive or Coconut
  • White Potato x 1 – washed & diced
  • Sweet Potato x 1 large – washed & diced
  • Onion – 1/2 very finely diced
  • *Zucchini small size x 1 – diced
  • Bacon – 4 rashers
  • Large Free Range Eggs x 4
  • Milk of choice  100 ml
  • Fetta Cheese 1/4 cup

 

Method

Lunchboxes – grease a large 6 cup muffin tray with oil or insert paper liners.

Family Meal – grease a pie dish with oil.

 

In a large frypan on medium heat, add the oil.

Throw in diced potatoes and sautee until slightly browned, add onion, bacon & zucchini and keep sauteeing until golden.

Remove from heat and allow to cool.

In a separate bowl, add the eggs, milk & fetta until blended well.

Stir in cooled vegetable mixture when cooled.

Pour the mixture in the muffin trays or pie dish.

 

Bake for 15 minutes (5-10min longer for pie dish).  Times may vary depending on your oven & fan etc.

Frittata’s will be ready when they are golden on top and firm to touch.

Bon Appetite!

 

Notes

*If little fussy pants kids (like one of mine) freak out over anything green in savoury food, two things I do: firstly, grate it super fine and call it herbs 🙂 or secondly, peel the green outer layer of the zucchini and use for another recipe and dice up inside of zucchini for this recipe allowing it to blend in.

You can double the mixture and make both lunchbox muffins and a large dinner meal.

It’s super deluxe served with a garden salad and some home made relish.