Are your kids tired of the same old sandwiches in their school lunch? It's time to switch things up with a delicious and nutritious alternative – Mini Frittatas! These lunchbox sized delights are not only easy to make but also customisable to suit your child's taste preferences.
Plus, they're perfect for those days when you want to break away from the sandwich routine.
cooking oil spray
½ medium orange sweet potato
1 medium potato (200g), cubed
50g baby spinach leaves
1 tbsp olive oil
1 small red onion, chopped finely
125g can creamed corn
½ cup (125ml) milk
¼ cup (30g) grated tasty cheese
1. Preheat oven to 180°C/160°C fan-forced. Spray pan holes of a 12-hole (⅔-cup/80ml) muffin pan with oil. Line each hole with two thin strips of baking paper, crossing them in the middle. (I forget to do this and you need to)
2. Combine sweet potato and potato in a large bowl; cover with plastic wrap. Microwave on HIGH for 5-7 minutes or until tender. Stir in spinach. Cool.
3. Meanwhile, heat oil in a medium frying pan; cook onion for 3 minutes or until starting to soften. Add to vegetable mixture.
4. Whisk eggs, corn, milk and cheese in a large jug until combined; season.
5. Divide veggie mixture between pan holes; pour over egg mixture.
6. Bake for 20 minutes or until firm and golden. Leave in pan for 5 minutes before serving.
Once the frittatas have cooled completely, pack them in your child's lunchbox along with some fresh fruit, carrot sticks, or a side salad. They make for a delightful, protein-packed school lunch that's sure to please even the pickiest eaters.
These mini frittatas are not only a fantastic sandwich alternative but also a great way to sneak in some veggies and protein into your child's diet. Get creative with the fillings and watch your kids enjoy a lunch that's both nutritious and tasty. Say goodbye to boring sandwiches and hello to Mini Frittata Delight!