I find frittatas an excellent way of enjoying a favorite pairing: eggs and veggies. Because frittatas are so tasty at room temperature, they make great bento fare--and are so versatile and easy to make! Just sauté some of your favorite vegetables and herbs, and with the pan still warm, pour in eggs (blended with a touch of milk or water, salt, pepper, other seasonings of your choice).
Slicing a favorite cheese over top lends additional yumminess. Cook the frittata over medium-low heat until mostly solid and set, then finish in the broiler (taking care not to burn or overcook) for about one minute.
This frittata features an entire bunch of Italian flat-leaf parsley, chopped and sauteed with rainbow chard and scallions, yellow peppers, and Gruyère slices. For a picnic-y, alfresco feel, I've added a hunk of multigrain bread, green olives, baby tomatoes, pea shoots, a dill pickle, and a little heart of salmon mousse.
This weekend was beautiful and breezy, with sunshine filtered through a growing canopy of green leaves. The budding Blue Nikko hydrangea looks quite a bit like broccoli right now:
Wishing you a great start to the week, bento friends!
22 comments:
Your lunch is so lovely and colorful! I love frittata yum!
Oh my gosh this is such a pretty bento!! I love frittatas too! Everything looks so good!
Hi Jenn and Lyndsey! Thanks for your lovely comments. Nice to know you are both frittata fans, too :)
This looks *so* fresh and colorful! Between the bell pepper and the rainbow chard, my mouth is watering. And then there's all the beautiful details -- the heart, the olives, the bread! Wow. Great job!
Wonderful colors, you've inspired me to try a frittata :)
Pretty lunch! Don't make frittata at home ... but eat it several times at the Italian restaurant. I like the way you combine your foods and put it nicely in the box :)
i love the little cute rabbit and the wonderful fresh colors, wow! The frittata is very nice, too! <3
Hi Christie! Such nice comments, so nice to read with my tea this morning, thank you and have a great Monday :)
Hi Fluteloop! That's wonderful, I'll be interested to hear how it goes. So many possible variations, have fun!
Hi Lia! Your comments are so nice, and I'm curious about the Italian restaurant you mention...:)
Hi there Token, thanks for stopping by! Even though the bunny is a really a chopstick rest, she seemed to want to hop into this bento! =^^=
wow, i just woke up, and this fritatta also sounds perfect for breakfast... can i come over? haha just kidding. the salmon mousse heart is such a pretty touch, along with your various greens and that adorable teeny-tiny bunny. the crusty bread and olives/pickle make this really a perfect meal -- hope you enjoyed (or are going to enjoy) it under the sun!
Hi megan, you are welcome for breakfast any time!!
I love it when you put up a new post. Your bentos are always beautiful.
What an encouraging pleasure to read your comment, KJ! Wishing you a delightful week :)
Stunning - the frittata looks and sounds yummy, I love rainbow chard!
Cool, Lexi! You always make such lovely veggies--how do you like to prepare rainbow chard?
I always so beautiful rainbow chard at the market, and never pick it up because I don't know what to do with it! Now I do. Chop and make fritatta :D
So lovely and wonderful. I don't have hydrangea but I do love the blue. Can't wait to see the bloom :)
Hi Sheri! Hope you'll give it a try :) Also makes a very nice pasta sauce when sauteed with red onion, garlic, pine nuts and golden raisins and topped with a grating of sharp Italian cheese:) Yay for blue-violet flowers ahead, so good for the cool-colored compositions we both enjoy!
I love frittata! *See, it has my name in it frit-TATA LOL*. And I always love the idea of mixing egg with other ingredients to make frittata :D. Yours sounds so yummy with everything that goes in it :D
LOL Tata and thanks! A really yummy and easy dish, and so bento friendly :)
I like fritatta but I almost never make any :\ I'm weird ;) Your bento looks & sounds delicious and the salmon heart is way CUTE! :)
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