Ingredients
For the frittata:
- 2 small potatoes, from a previous meal
- 2 tbsp of chopped scallion
- 2 eggs
- 1 tbsp of cold water
- Salt
- Black pepper
- 1 dash of olive oil
For the tomato fried rice:
- 80 g of cooked rice, from a previous meal
- 50 g of carrot, julienned
- 50 g of cooked green peas
- 2 tbsp of tomato passata
- 1 pinch of dried oregano
- 1 pinch of black pepper
- Salt
- 20 g of Feta cheese, crumbled
- 1 tbsp of oil
- A few basil leaves
Instructions
For the frittata:
Preheat the oven to 180°C.
Cut the potatoes into small cubes.
In a frying pan, heat the oil and fry the potatoes for 5 minutes or until golden, stirring occasionally.
In a bowl, beat the eggs with water. Add the scallion and season to taste.
Place the potatoes in the MB Silicase 2/3 mold and pour in the egg mixture before baking for 15 to 20 minutes or until the frittata is ready.
Let cool before placing the frittata in its mold in the MB Original bento box.
For the tomato fried rice:
In a frying pan, heat the oil.
Add the carrots and green peas and sauté for 3 to 4 minutes, stirring regularly.
Add the rice. Pour in the passata, season to taste, stir and cook for another 3 minutes.
Place the preparation in the second compartment of the MB Original bento box and sprinkle with Feta cheese and a few basil leaves.
Serve with fresh seasonal fruit for dessert.
