Tags: cookery school, cooking classes, Italian cooking, learn to cook, pasta making
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Where has the Summer gone?! Here at Dunowen our youngest starts secondary school this Friday and I can’t believe it’s come around so quickly. If you’re panicking about lunchboxes, here’s some ideas that might keep them interested and healthy over the coming weeks.
I’m including recipes here for:
- Lunchbox Frittata, a really flexible recipe to use up leftover pasta, veg, cooked meats and cheese
- Wholemeal Seeded Muffins, sneaking in some grated courgette with cinnamon & honey
Other ideas are the Seeded Flapjacks from our TrayBake Thursday Blog back in July 2020 and the Puffed Protein Energy Bars from a Blog post in January 2021 – just just click on the links to find them
Food & Recipes
Monday 23rd August 2021
by Kela Hodgins
Lunchbox Frittatas
These tasty Frittata make a great alternative to sandwiches and super way to use up leftover pasta, ham, cheese and mixed veg from the fridge. Make them the night before and pop them in the lunchbox in the mornings, they are great eaten warm or cold.
Ingredients:
- 4 large free range eggs
- 2 tbsp double cream
- 1 heaped tbsp pesto (homemade or shop bought)
- Salt & pepper to taste
- 100g cold leftover pasta – penne, fussili and chopped up spaghetti all work well
- 100g mixed cold meats & veg – ham, chicken, chorizo, peppers, corn, peas all work well.
- Grated cheese to top
Method:
- Lightly grease a 6 hole muffin pan with butter or oil. Preheat the oven to 190C / 180C fan
- Beat the eggs, pesto, cream, salt & pepper together in a large bowl.
- Add in the cooked pasta and whatever meat / veg you are using. Stir to combine then divide across the muffin tins. Top with the grated cheese.
- Bake in the preheated oven for 12-15 mins until just set and golden on top. Leave in tin for a couple of minutes before removing. These can be eaten warm or cold.
