As if coming up with awesome school lunch ideas wasn’t hard enough, what do you do when you don’t have a “sandwich” kid?
I’ve got one of those. Which doesn’t really bother me. We try to stay somewhat wheat-free, so not serving my son a sandwich every day isn’t the worst thing.
What IS a challenge is coming up with portable, packable EASY lunches that don’t involve two pieces of bread.
Enter the frittata. Or, more specifically, the mini frittata.
A frittata is, in its most basic form, eggs, milk and seasoning cooked into a thicker version of an omelette. Frittatas are a great way to use up any leftover bits you have in the fridge and can be made ahead, to serve either warm or at room temperature.
We've taken this idea a little further, creating mini versions of the traditional and baking them up in muffin tins for ease and portability. With just a few simple ingredients (easily customized!), you can have a dozen little frittatas that are ready for the week ahead!
We went with pepperoni here, but the sky's the limit! You can use cooked and crumbled sausage, diced peppers or mushrooms, bacon bits … you get the picture!
Pack a few of these in a lunchbox, with some pizza sauce for dipping, and you are winning lunchtime—with nary a slice of bread to be found!
Images via Sheri Silver
