Healthy packed lunch ideas: Baked vegetable frittata


Anyone who knows me will tell you that I am to cooking what Jedward is to singing.

That is, more enthusiasm than talent.

(I just wish my enthusiasm could make as much money as theirs has!)

But I’m always prepared to give new recipes a go, and there’s plenty of places online to pick up tips and ideas for food that so simple even I can’t mess it up.

When it comes to feeding my boys, I’m focused on trying to get them to eat more vegetables just now. Not an easy feat when they sniff out anything healthy and reject it almost before they’ve tasted it.

But I’m not giving up. And during the Summer holidays they’ve had a thing for omelettes, french toast, boiled eggs and soldiers…..

Basically, eggs.

Which is why I’ve been inspired to come up with some eggstra special solutions (see what I did there?) to our healthy eating dilemma.

In Scotland, we have just one week to go before the kids return to school. Our 7 weeks of Summer holidays have gone fast.

And now that I’ve got their new uniforms ready, pencils sharpened, PE kit ironed, all that is left to do is find healthy options to put into their packed lunchboxes.

So, ladies and gentleman, I present to you baked vegetable frittata.

Perfect for popping into the packed lunches on Monday mornings, as all you need is some leftover vegetables from your Sunday roast, and six eggs. Couldn’t be simpler.



Pre-heat the oven to 180 degrees (gas mark 4) and grease a medium-sized ovenproof flan or pie dish

1. Take a selection of cooked vegetables

2. Chop into small pieces

3. Beat 6 eggs in a mixing bowl, add the vegetables and season with salt and pepper

4. Pour into the dish, making sure the vegetables are spread out evenly

Place the mixture into the oven for 25-30 minutes, making sure the egg has set and the frittata is golden brown

Leave to cool before cutting into slices


But be sure to wrap the slices in kitchen foil and place into the packed lunchbox…..

Before hungry children get their hands on it and it’s all gone!


I was challenged by Sainsbury’s to come up with a healthy and balanced lunchbox meal for my kids to take back to school. For more ideas check out their inspiration site.






Related Posts Plugin for WordPress, Blogger...

10 Thoughts on “Healthy packed lunch ideas: Baked vegetable frittata

  1. Mandingo on September 15, 2014 at 7:36 pm said:

    Great source of protein and veggy goodness, plus it’s yummy!

    For those watching their cholesterol intake I suggest using egg whites only.

  2. I thought eggs were ‘good cholesterol’ now.

  3. I thought eggs are now thought of as ‘good cholesterol’…..

  4. Sorry guys didn’t realise it had worked!
    Jayne recently posted…Win a nine-month subscription to Abel & ColeMy Profile

    • You’re right Jayne. I’m working with a fitness and nutrition expert just now who says eggs are fine. But I suppose it’s up to the individual how they’d prefer to make this.

  5. Nicola Jane Williams on September 16, 2014 at 1:09 am said:

    My work colleague does a well known fat club which puts cooked pasta in to fill you up more, but they are all gorgeous

  6. I love this idea and have linked up to it on my Bacon Cheese and Courgette recipe as an alternative for readers to consider, thank you
    Mari recently posted…Vanish Gold for Whites: Ultimate blogger’s challengeMy Profile

  7. Pingback: Now we're cooking with gas... - Lulastic and the HippyshakeLulastic and the Hippyshake

  8. Pingback: Tiramisu with a twist - The perfect dinner party is easier than you think... - Yellow Days

  9. Pingback: PSCooking 101: How to get your kids ready for university life - PS

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

Post Navigation