Wednesday, December 03, 2008
The Great Big Veg Challenge school lunches - Edamame Bean and Potato Frittata
I thought I had seen it all early this year with the four year old ordered by his Gucci-clad Mama to take part in a diary synchronisation meeting whilst in the sandpit of Holland Park. But on the weekend I visited the new mammoth Westfield Shopping Centre where I saw two mothers, who looked as if they were cacooned in cashmere, eating lunch with their two 18 month old babies. Each baby had their own portable DVD player enabling their mothers to discuss the effects of the credit crunch on their Jimmy Choo buying habits uninterrupted by tiresome infant noises. And the two babies sat mouths open, eyes staring blankly at their DVD entertainment which was propped up on the table in front of them. What hope is there for humanity I thought, if two Mums can't even be bothered to speak to their children during lunch. Desperate.
Anyway, I digress. This is my latest cheap school lunch creation, which scored a healthy 9 out of 10 from Alexandra and an 8 from Freddie. Each tortilla which I baked in a silicone large muffin tray costs about 25p to make. Now I am thinking I might branch out and make new combinations - any ideas? The trick is to include potato because they hold their shape better. Otherwise they flop like a souffle.
Edamame Bean and Potato Frittata.
6 large eggs
a small knob of butter
Freshly grated parmesan or parmeggiano
200g of potatoes, boiled and diced
200g of edamame beans
1 large onion
2 tbsp of olive oil
Cook the frozen edamame beans in boilking water for 4 minutes. Drain. Cook and finely dice the potatoes and then drain. Cook the finely diced onion in the olive oil on a medium heat until translucent and soft. Beat the eggs in a bowl with some asalt and pepper. Allowing the vegetables to cool down, distribute them equally in each of the muffin holes. (Having lightly oiled the muffin baking tray)Make sure they all have a decent amount of beans, potato and onion. Pour over the egg equally divided between each muffin hole. Srpinkle some parmesan on the top and then place in the oven at 180 for about 2o-25 minutes. They will rise and are ready when they are lightly golden brown. Eat hot or cold. Deliicious and cheap!