Mini veggie frittatas + snacks
These lunchboxes are made for primary-aged children. For other ages and appetites simply increase or decrease servings of the main lunchbox item and add in a few more snacks to help silence rumbly tummies!
Please note: Prep time includes cutting of veggies, packing of lunchbox and using pre-prepared slice and frittata.
Ingredients
Lunchbox combination
- 2 pumpkin, leek and feta mini frittatas * (pre-prepared)
- ½ cup cherry tomatoes, cut in half
- ¼ cucumber, diced
- 80g blueberries
- 200g plain natural or Greek yoghurt
- 36g or one serve of date and muesli slice * (pre-prepared)
* See recipes for full list of ingredients and preparation.
Method
- Pre-prepare pumpkin, leek and feta mini frittatas, place 2 in container within lunchbox.
- Pre-prepare date and muesli slice, serve 1 slice.
- Place diced cucumber and chopped tomatoes in container.
- Place blueberries in container.
- Decant 200g of plain or Greek yoghurt into a smaller container.
- Pack lunchbox with frittatas, slice, cucumber, tomatoes, yoghurt and blueberries – don’t forget a spoon for the yoghurt.
Hints:
Pre-preparing can be done the night before, simply keep in the fridge or freezer until ready to serve.
Team lunches with a drink that can easily freeze or keep cold. Some ideas include:
- A bottle of water.
- A bottle of water with ice cubes or frozen fruit ice cubes for flavour.
Occasionally, add a small flavoured milk or 100% fruit juice.
Some fruit and vegetables are not available all year – check out the seasonal calendar to see what fruit is in season right now and substitute as needed!
Alternatives
- Leftover frittatas can be frozen for up to 3 months.
The Australian Dietary Guidelines recommend 200g per serve of yoghurt. Yoghurt tubs vary in size between 160 to 200g, so choose the size to suit your child.
Additional food safety note: After removing from the oven, cool the frittatas from 60°C to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours.
Equipment List
