Lunchbox: Broccoli, salmon and herb frittatas + snacks
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Time to make:
$3.00 per serve
(at time of publication)
Full ingredients list:
75g trimmed broccoli florets
2 tablespoons reduced-fat ricotta
1 1/2 tablespoons gluten-free plain flour
95g can salmon in spring water, drained, flaked
25g (1 cube) frozen chopped spinach, thawed, squeezed of excess moisture
1 1/2 tablespoons chopped chives
4 cups salad leaves, to serve
Plus snacks (for each lunchbox)
2 wholegrain corn cakes topped with 1 slice reduced-fat cheddar, 1 sliced tomato and basil leaves
170g tub reduced-fat plain yoghurt with 1/2 passionfruit and 1 teaspoon sunflower seeds
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Grease and line the bases of 2 holes of a large, 3/4-cup capacity muffin tin with rounds of baking paper.
Step 2Steam broccoli for 2 minutes or until just tender. Drain. Roughly chop and set aside to cool.
Step 3Whisk the eggs and ricotta together in a medium bowl. Stir through the plain flour, broccoli, salmon, spinach and chives. Ladle mixture into prepared muffin tins. Bake for 25 minutes or until filling is set, puffed and golden brown.
Step 4Set aside to cool completely. Cover and refrigerate until ready for lunch. Serve each frittata with 2 cups of mixed salad leaves.
The frittatas will keep in an airtight container in the fridge for up to 4 days.
About this recipe
First published: October 2016