Make a large frittata, then cut into slices and chill or freeze individually. Full of carrots, courgettes, spinach and onion and packed with protein, this will keep your kids’ energy levels up through the afternoon.
164kcals, 11.3g fat (2.9g saturated), 5.8g carbs, 2.8g sugar, 10.8g protein, 1.4g fibre, 0.204g sodium
|2 tbsp olive oil|
|2 large handfuls of baby spinach|
|1 large onion, finely chopped|
|3 carrots, grated|
|1 courgette, grated|
|120g Cheddar, grated|
|9 eggs, beaten|
|Salt and black pepper|
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 26 x 14cm rectangular baking dish with parchment paper.
- Heat one tablespoon of olive oil in a large pan and cook the spinach until wilted. Transfer the spinach to a bowl and set aside to cool.
- Add another tablespoon of oil to the same pan and cook the onion for 5-6 minutes until soft and translucent. Add the grated carrot and cook for 3-4 minutes until soft. Set aside.
- In a colander over the sink, thoroughly squeeze the excess water from the grated courgette and the wilted spinach. Chop the spinach finely.
- In a large bowl, combine the onion mixture with the courgette, spinach and cheese and season. Place this mixture into the baking tray in an even layer. Pour over the beaten eggs.
- Bake for around 40 minutes or until golden and set all the way through.
- Allow to cool in the tin before turning out and slicing into eight rectangles. When completely cooled, wrap the slices individually in tin foil or cling film. Store in the fridge or freeze for future use.