Frittata fingers and crudités

Frittata fingers and crudités recipe

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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
    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

  1. 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.
  2. 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.
  3. 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.

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