My lunch box has come back to life! After my post last week I gave serious consideration to what I felt like for lunch this week. I knew that it would have to be filling enough to keep me away from the big purple Cadbury charity chocolate box bursting with Twirls, Freddo Frogs, Caramello Koalas, and (my favourite) Flakes, but still light enough that I didn’t want to curl up under my desk for a post-lunch siesta.
I finally settled on a Sweet Potato and Broccoli Frittata. I baked it on Sunday night (it doubled as a light Sunday dinner too) and along with a big green salad I packed it for lunch on Monday, Tuesday, and Wednesday. With minimal preparation time, and a short baking time, this frittata can be put in the oven while you are making dinner, and then cut and wrapped for lunches the next day. A great alternative to sandwiches for school kids too, or a power snack for after school.
Sweet Potato and Broccoli Frittata
- 1 cup (packed) grated sweet potato
- 3/4 cup (packed) chopped broccoli
- 2 spring onion, finely chopped
- 4 eggs
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/3 cup grated cheddar cheese
- 1 tablespoon brown rice flour
- Preheat your oven to 180C (350F). Line an 8-inch square baking tin with baking paper.
- In a non-stick frying pan cook sweet potato, broccoli, and spring onion for 2-3 minutes until they soften slightly. Set aside to cool.
- In a medium bowl whisk together eggs, oregano, brown rice flour, salt and pepper.
- Once vegetables have cooled add to eggs along with cheese and stir until well mixed.
- Pour into prepared pan and bake for 15 minutes or until set in the middle.
- Cool slightly and slice. Serve with a large green salad.
So, dear readers, what has been in your lunchbox this week? Anyone else a fan of Flake bars?