To keep the frittata chilled and fresh in your little treasure’s lunch box, put a small bottle of water into the freezer the night before and place in lunch box along with the frittata.
2 spring onions, ends trimmed off
4 tablespoons of frozen peas
1 courgette, grated
2 slices of roast ham, diced
100g of feta cheese
4 eggs
Switch the oven on to 180ºc/160ºc fan. Cut up the spring onions and put them in a bowl. Add the peas, grated courgette, diced ham and crumbled feta cheese to the bowl.
In a separate bowl, whisk the eggs until they are blended well.
Pour the eggs into the other bowl and mix all the ingredients together. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Put the dish in the oven for 30 minutes or until the egg is set.
Once cooled, remove from the tin, wrap in foil and chill in the fridge. Next morning, simply cut the frittata into easy to hold wedges, line the lunch box with some greaseproof paper and pop in a couple of wedges. Delicious!
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