Kelly Rossiter
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Remember as a kid when you took your lunch with you to school? There was always somebody whose mom packed enticing looking meals and made you jealous. Well, you can be the cool kid in the lunchroom now, and save money doing it. I've written a few times in the past year about organizing yourself to take lunch and there are a few things to remember.
- Think soup: if you make a big pot, you can have lunch for a few days.
- Think leftovers: there's no need to cook something specifically for lunch, just cook extra dinner the night before. Stews and casseroles usually taste better the next day.
- Think simple and easy: take low fat dips with vegetables and pita bread and some homemade pickles on the side.
- Think healthy: take fruit for dessert instead of cookies or chips. If you really want baked goods, make your own.
- Think green: spend a few dollars and get a Thermos if you don't already have one. Your lunch will already be hot and there is no need to reheat in a microwave at lunchtime. Take your lunch in re-usable containers so there's no waste. Use a sturdy re-usable bag for transport.
Here's a very simple recipe for frittata which you can make the night before and then take for lunch and eat at room temperature the next day at the office. This is made in one pan, so cleanup is easy as well. A frittata is the ultimate "clean out the fridge" dish. I never use a recipe when I make this. As long as you have the egg base you can add any kind of vegetable you like and include any kind of cheese you want. You can also make it for as many people as you like. I make one or two eggs per person, depending on how hungry we are. I usually keep my frittata vegetarian, but you could always add some cooked bacon or sausage. Here's the recipe for my frittata dinner, but feel free to experiment.
Spinach and Potato Frittata
1 tbsp olive oil
2 small potatoes, peeled and diced
1/2 bunch of spinach, carefully washed and coarsely chopped
3-4 eggs
1 oz milk
1/2 cup Gruyere cheese, grated
salt and pepper to taste
- Heat oil in a skillet that can go into the oven. If your skillet has a wooden or plastic handle, cover it with foil. Add potatoes and coat with oil. Cover and cook of medium-low heat until tender, about 10 minutes.
- Remove potatoes from skillet and allow to cool. Add spinach to skillet and cook until wilted, about 3 or 4 minutes. Allow to cool slightly.
- In a bowl add eggs. Stir in milk and cheese and salt and pepper. Stir in cooled potatoes and spinach. Return mixture to the skillet and cook over medium heat until the frittata is almost cooked through, about 10 minutes.
- Place skillet under the broiler and cook until the frittata has puffed up and is golden brown on top, 4 or 5 minutes. Cut into wedges and serve.
Difficulty Level: Easy
Inspiration from The Los Angeles Times.
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Have A Chickpea Salad Sandwich for Lunch
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