« « Steamed bun bento for toddler | Main | Tiny, flat peaches » »

Fritatta recipe & Laptop Lunch

Pulled out the mini frypan for this one.

Fritatta lunch

I love Lizano sauce!!! It’s like the national sauce of Costa Rica — they have bottles of it on restaurant tables like there are bottles of ketchup in the U.S. Great on beans/rice, vegetables, meat, and (my favorite) eggs. Green heroin — yum. Packed in our Laptop Lunchbox.

Mini-frittata recipe (serves 1)

1/2 small zucchini, halved lengthwise and sliced
1 large sausage, halved lengthwise and sliced
1 Tb vegetable oil
3 eggs
1/3 cup grated Parmesan cheese
freshly ground black pepper
1 Tb aji amarillo puree (Peruvian yellow chiles — not that hot) (optional)

  1. In a bowl, mix together the eggs, Parmesan cheese, pepper, and aji amarillo puree (and any herbs you want to use). Set aside.
  2. Turn on your broiler (or salamander) with the oven rack in the top position.
  3. In an 8″ nonstick mini-frypan, heat the vegetable oil on medium-high heat. Add the zucchini and sausage (or whatever other fillings you’d like to use), and saute until slightly brown and the zucchini is cooked through. I added a 1/4 cup of water and covered for a couple of minutes to speed the zucchini cooking, then removed the lid and cooked the water off.
  4. Reduce heat to medium, and add the egg mixture to the pan. Stir with a rubber spatula until large curds have formed, then stop stirring and reduce heat slightly.
  5. When it looks like the bottom has set up (about 1 minute later), put the frypan under the broiler until the top is puffy and turns a golden brown.
  6. Remove from heat and let it sit for 3-5 minutes off heat. Residual heat will continue cooking the eggs and help the egg release from the pan.
  7. Use the rubber spatula to gently release the frittata from the pan. Turn out on a cutting board and cut into wedges with a sharp knife. Trim the wedges as necessary to fit them into your lunch container. EAT!

READ MORE:

Share this post:
June 29th, 2006 | Categories: Laptop Lunchbox, eggs, meat, recipe, sandwich or wrap | Print This Post Print This Post | Email this post Email this post
Don't miss a post! Subscribe to Lunch in a Box for tips, tricks and Biggie's packed lunches via newsreader or by email.

« « Steamed bun bento for toddler | Main | Tiny, flat peaches » »


10 Responses to “Fritatta recipe & Laptop Lunch”

  1. debbie Says:
    August 11th, 2007 at 4:04 pm

    oh, whats this lemon cucumber you’ve got? I’ve never seen such a thing!

  2. Biggie Says:
    August 11th, 2007 at 11:04 pm

    @1 from debbie:
    Fun link about lemon cucumbers is here.

    They turned up at the farmers’ market one week and I couldn’t resist!

  3. Mintie Says:
    August 3rd, 2008 at 4:45 pm

    I love your site and your recipes. I’ve been wanting to do Bento Lunches for a while, but kept putting it off.

    Your mini-frittata will be my first bento lunch, as I start bringing my Bento box tomorrow.

    Thanks!

  4. Biggie Says:
    August 4th, 2008 at 3:02 pm

    @3 from Mintie: Mini fritattas are great refrigerator velcro — totally use up and stick together whatever leftovers you have lying around. Put together a tasty combination for your lunch and enjoy! :-)

  5. Heather Says:
    August 4th, 2008 at 5:16 pm

    I’m just becoming familiar with your site and am so INTO this! Never heard about bento boxes outside sushi restaurants, but I stumbled upon your site and for the past several weeks, I’ve been itching to try your ideas. Anyway, I’d love your thougths on how long perishable food will last… like the fritatta… without refrigeration or even an ice pack. I don’t want my kids to have to eat cold fritatta(or the lasagna I saw on one part of your site), but I’m not sure I’m comfy sending it without some kind of cold-pack. I know that many things that most of us would typically eat hot can be eaten at room temp, but how do you feel about perishable items like eggs going from 8am - noon without refrigeration? Sorry for the long post.

  6. Heather Says:
    August 5th, 2008 at 2:49 am

    Oops! I just found the section on food safety when packing lunches! Sorry about that. So, it looks like 4 hours is a bit past the “safe” zone. I’m thinking I’ll have to pack lunches with cold packs and she’ll just eat cold fritatta. Perhaps she’ll grow to love it! Maybe I can pack fritatta in her thermos and it’ll be room temp. What do you think? Is that dangerous? If I pre-heat the thermos and toss the fritatta in just after it’s cooked ’til dry? Will it last safely for 4 hours?

  7. Lydia Says:
    January 2nd, 2009 at 7:57 pm

    I made this entire bento today. How delicious!! that fritata is crazy good!

  8. Wanda Says:
    August 22nd, 2009 at 6:35 pm

    OMG!
    I just find your site, it’s amazing! Now I’m cooking like crazy and everybody is soooooooo happy.
    You recipes are easy, quick and deliciosas!
    Funny thing? I’m from Costa Rica!!! when I read this recipe I was like… “container of Lizano sauce for the frittata “… WHAT???!!! XD

  9. Home with Mandy Says:
    March 26th, 2011 at 12:32 pm

    That is one beautiful bento box! Your farmers market find looks awesome.

  10. LIFESTYLE MUSINGS: Lunches to Go. « La Princess Et Le Petite P0is Says:
    June 16th, 2011 at 8:03 am

    [...] Frittata Lunch: Hummus, Sliched Fresh Lemon Cucumber & Red Bell Peppers, Zucchini & Sausage Frittata w/ Aji, Rye Cocktail Bread I love Lizano sauce!!! It’s like the national sauce of Costa Rica — they have bottles of it on restaurant tables like there are bottles of ketchup in the U.S. Great on beans/rice, vegetables, meat, and (my favorite) eggs. Green heroin — yum. Fritatta recipe here. [...]

Leave a Comment

« « Steamed bun bento for toddler | Main | Tiny, flat peaches » »