Friday, January 28, 2011

Bento Box - Frittata for Lunch

Frittatas are delicious, and they're great for using up whatever vegetables you happen to have on hand. Be sure to include lots of fresh herbs as well. Don't be intimidated by the Caesar salad. Instead check out this simple recipe.


  • Frittata
  • Caesar Salad
  • Navel Orange Slices
Preparation Notes
  • Prepare a frittata of your choice (try the recipe HERE). Be sure to include lots of fresh herbs and vegetables. (recipe shown below)
  • Slice the orange.
  • Prepare the ingredients for the Caesar salad:
1. Tear romaine lettuce into bite-size pieces.
2. Prepare the dressing:
  • 1 Tbs. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 clove of garlic (minced)
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 3 Tbs. olive oil
3. Sprinkle some of the dressing over the lettuce and toss.
4. Add parmesan cheese and croutons (optional).
5. Toss again.
  • Alternatively, pack the salad ingredients separately and assemble at lunch time.
Source: Laptop Lunches

Asparagus Fennel Mini Frittata

Enjoy this delicious frittata for breakfast, lunch, or dinner. Frittatas are a wonderful way to add fresh seasonal vegetables to your weekly fare.

  • 1 medium red potato, julienned
  • ½ red onion, chopped
  • 1 tsp. olive oil
  • 8 asparagus spears, chopped
  • 4 Tbs. fresh fennel, thinly sliced and chopped
  • 3 eggs, beaten well
  • 3 Tbs. grated parmesan cheese
  • Salt and pepper to taste
  1. Coat a small frying pan with the olive oil.
  2. Add the julienned potatoes and chopped onion, and sauté until just cooked through.
  3. Add the asparagus and fennel and sauté for about a minute, stirring occasionally.
  4. Beat the eggs.
  5. Mix the parmesan cheese into the eggs.
  6. Pour the egg mixture into the frying pan and stir once or twice to combine with the vegetables.
  7. Cover and cook on low heat until the eggs have set. Remove from the pan and enjoy.

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