Tuesday, May 22, 2007
Posted by Biggie
Contents: (upper) Mini frittata made with leftover pasta (recipe/tutorial below), hard-boiled egg shaped like a car, and grapes. (lower) Leftover grilled shrimp with wasabi bread crumbs, cherry tomatoes, grilled zucchini and butternut squash, and cheese triangle.
Morning prep time: 15 minutes. The zucchini and squash were already cut and prepped from a picnic; I microwaved them in a covered bowl with a splash of water first to speed up grill time (no-cost substitute for a microwave mini steamer). A friend had made the shrimp, so that was leftover too. I'd made a batch of eggs before, so it was waiting in the fridge in the mold. The frittata was the most labor-intensive thing in the morning.
Packing: Lettuce can also act as an edible food divider (instead of hard-to-find plastic food dividers). I cut the tails off the shrimp for neater eating.
Morning prep time: 15 minutes. The shrimp and the vegetables were leftover from a Mother's Day picnic, and the pasta in the frittata was also leftover. The only dish made especially for this lunch was the mini frittata.
Packing: Lettuce can also act as an edible food divider (instead of hard-to-find plastic food dividers). Little Anpanman-character picks make it easy for little hands to manage the grilled vegetables, and the blue pick is for the slightly messy shrimp. I cut the tails off the shrimp and halved them to make it easier for Bug to eat. The lone grape acts as a gap filler to keep the lunch from shifting during transport.
Pasta Frittata Recipe
- 2 cups leftover pasta with sauce (any kind, although long pastas like spaghetti work particularly well, and pesto sauce is particularly nice)
- 3 large eggs
- 3 Tb Parmesan cheese, grated
- 2 Tb Pecorino Romano cheese, grated (if not available, substitute Parmesan)
- 2 Tb parsley, chopped
- freshly ground pepper to taste
- In a bowl, beat together the eggs, cheeses, parsley and pepper. Add leftover pasta and stir well.
- Pre-heat broiler, and heat a mini frying pan (8-inch or similar) on medium heat and oil pan (with cooking spray, vegetable oil or butter). Pour in the egg and pasta mixture, and stir with a heatproof spatula until curds have formed in the egg. Use the spatula to pat the pasta down and shape the sides into a disc (will look like the fourth photo above).
- Run the pan under the hot broiler until the top is golden brown, remove from heat and let sit for a few minutes. Residual heat will continue to cook the inside of the frittata without turning it rubbery.
- If necessary, run the rubber spatula under the frittata to loosen it from the pan, and turn it out onto a cutting board. Cut and serve (additional sauce optional).
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This Post was written by Biggie, originally for Lunch in a Box.