Pasta frittata lunches and recipe

Tuesday, May 22, 2007

Posted by Biggie

Pasta frittata lunch

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.

Multi-grilling on stovetop grill Stovetop grill

Japanese bento cookbooks often show the speed technique of cooking different kinds of food together in the same pan, pot, broiler pan, etc. This is a variation: multi-grilling on a stovetop grill. Similar to a Japanese fish grill, this one has finer mesh on the top so that vegetables don't fall through, and is marketed as being the right size for bento lunches. Just put it on your gas or electric stove, heat, oil the grate and grill food (veggies, meat, fish, etc.) as if you were outside -- much faster than firing up the outside grill in the morning (yeah, who's going to do that?). Mini stovetop grill bought for US$1.50 at Daiso (Japanese dollar store with stores internationally). Amazon carries a slightly larger Japanese stovetop grill here.

Pasta frittata lunch for preschooler

Contents: Bug (my two-year-old) had a mini pasta frittata, grape, leftover grilled shrimp with wasabi bread crumbs, and little skewers of leftover grilled zucchini, butternut squash, green bell peppers and cherry tomatoes.

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 mini frittata Leftover pasta for pasta frittata #1

Pasta frittata before the frying pan #2 Pasta frittata in mini frying pan

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
  1. In a bowl, beat together the eggs, cheeses, parsley and pepper. Add leftover pasta and stir well.
  2. 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).
  3. 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.
  4. 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).
Insulated "Polarer Bear" lunch cloth and bag Insulated "Schwein" lunch cloth and bag

I threw both lunches into the blue "Polarer Bear" insulated lunch bag above (gotta love the Engrish -- my bear is polarer than your bear!). Both zippered bag and lunch wrapping cloth (furoshiki) are lined with insulated material to keep food cool or warm. The 41 x 41 cm lunch cloth holds up to a 600ml two-tier box, with an easy elastic & button closure. I quite like the insulated lunch cloth -- it's compact and keeps multiple boxes tightly wrapped, so I can toss the whole secure bundle into my diaper bag. Bought for US$1.50 each at a Japanese dollar store in San Francisco.

Insulated bento bag (large) Insulated bento bag (large)

I also picked up a larger bag made of insulated material with an adjustable buckle. Holds larger boxes up to 1000ml: either a one-tier (max. size 21 x 16 x 5 cm) or a two-tier (max. size 20 x 9 x 8 cm). These kinds of products are indicative of the trend in Japan toward insulated lunch bags and better packed lunch food safety.

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This Post was written by Biggie, originally for Lunch in a Box.


Sorry but I just have to - OMG!!! I have to admit - although I am experimental and my family are pretty painless when it comes to food - I do not think I have ever made pasta frittata (see me slapping my forehead with my hand) DUUH! Bigge, you are a genius.
And I just need to get my hands on one of those bags! Do you know if they ship to Germany?

Meeta K. Wolff said...
May 22, 2007 at 8:18:00 PM GMT+2  

Hi ! This is so awesome!! I am trying to pack own lunches regularly, and people like you and of course this website inspires me to do so. I live in the Bay Area (peninsula), so could you please let me know where this japanese dollar store is located. Got some shopping to do, some veggies to grill and pack them efficiently :)


Anonymous said...
May 25, 2007 at 6:03:00 AM GMT+2  

Meeta: Unfortunately, the store doesn't do mail order. :-( I just love making breakfast frittatas out of leftover pasta, though.

Spee: I put together a local SF Bay Area bento shopping guide here: I got the fish griller at Daiso (don't put it in the dishwasher! hand wash only), and the insulated wraps and lunch bags at Ichiban Kan in SF Japantown. Take a look at the shopping guide -- lots of good feedback from other SF locals.

Biggie said...
May 25, 2007 at 7:43:00 AM GMT+2  

how do u grill vegies? u add any marinade?


Anonymous said...
May 26, 2007 at 3:12:00 AM GMT+2  

biggie, I love making this but never thot of it as lunch material. nice idea.

Shah cooks said...
May 29, 2007 at 1:27:00 PM GMT+2  

hi biggie,
first time on ur blog and it looks lovely:) iam staying in framingham (massachusets) , i cudnt find the store for this japanese grill online in framingham ...any suggestions where else in the town i might find it? do they also sell it in chinese stores? what shud we ask for when we go to such a store? i dont know to read japanese, so i cudnt actually read the words on the grill in ur picture...iam sorry for asking too many questions, but i just loved that grill and the things u have made with it:)

Unknown said...
January 7, 2008 at 11:29:00 AM GMT+1  

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