Recipe: Lunchbox-Friendly Frittata

If there’s anything I’m a big fan of, it’s easy lunchbox foods. We eat on the go a lot in my family, so having foods like this frittata that are easy to grab and go is key to making sure we still eat healthy. This recipe is also easily customisable, so if you have fussy eaters, you can cater it to their needs. It’s also dead easy to make - I will sometimes whip this up while I’m waiting for dinner to cook!

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 6 large or 9 small slices

Ingredients

6 eggs

1 cup wholemeal, spelt or buckwheat flour

1 teaspoon baking powder

1/2 teaspoon bicarb soda

1 zucchini, grated

1 carrot, grated

1 cup chopped greens (spinach, silverbeet, kale)

1 medium onion, finely diced

1 cup grated cheddar cheese

1/4 cup olive oil

Method

1. Preheat the oven to 180C.

2. In a large bowl, beat the eggs until combined. Add the flour, baking powder and baking soda and beat again until smooth, then add in the remaining ingredients. Stir to combine.

3. Line a square baking dish with baking paper, then pour in the mixture. Bake for 30 minutes or until a skewer inserted into the centre of the slice comes out clean.

4. Remove from the oven and allow to cool slightly before cutting into squares. Will keep in the refrigerator for 4 or 5 days (if it lasts that long!)

About the Author

Lizzie Stow is a clinical naturopath from Newcastle, Australia.

To find out more about Lizzie, click here.

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