Lunch Box/Picnic/School Trip Offering.
Frittata
I’m in charge of organising the food for my sons Dart Walk Trip in a couple of weeks. 9 and 10 yr olds walk the length of the Dart. High up on Dartmoor starting at the source, camping along the way, their adventures ending in a canoe down to Dartmouth. Parents supply sweet tray bakes for the trip for them to have each day at break times. I suggested we offer a savoury option for morning break. This Frittata being one of them.
Keep in seasonal and use the veg available. I chose Asparagus.
Layers of Cheese, Onion and Asparagus.
I chose a loaf tin measuring 4” x 6” or a tin measuring 7” x 9.5”. Oven 180c.
2 Onions
Seasonal Veg (I chose a bunch of asparagus)
200g Strong Cheddar (grated)
200g Double Cream
4 Eggs
Salt and Pepper
Sweat the onions in olive oil and add some seasoning.
Cool a little and add the grated cheddar.
I blanched the Asparagus. You could roast a couple of red peppers or use any left over veg you may have from dinner the night before.
Whisk the eggs, cream and seasoning in a jug.
Grease your tin. Line with baking parchment if its not non stick.
Layer up the veg, adding the cream and egg mix.
Into the oven for a good 30 minutes until its set. Leave in the tin for a good hour or until cool before you take it out. Its slices best once cold from the fridge, its also delicious and a little irrisistable when warm.
