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Frittata fingers and crudités recipe

2 ratings

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
Healthy
Vegetarian

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
351kcal 18%
Fat
17g 24%
Saturates
5g 23%
Sugars
13g 14%
Salt
0.9g 15%

of the reference intake
Carbohydrate 29.3g Protein 22g Fibre 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.

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.

See more Lunch recipes