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Mini Frittata Cups 


3 eggs

50ml Cream

Any fillings you fancy such as grated parmesan, ham, bacon, sautéed mushrooms, herbs, bacon, tomatoes or my favourite combo: feta, mint & sautéed courgettes.

1 Wholemeal Wrap

A glug of olive oil

Cupcake tray


Preheat the oven to 180˚C, 160˚C Fan or gas mark 4. Use a cookie cutter or knife to cut circles from the wholemeal wrap that are slightly bigger than the cupcake moulds in the tray. Place these circles into each one.

Whisk the eggs with the cream in a jug or bowl with pouring spout. Season & add whatever fillings you fancy.

Pour the mixture about two thirds of the way up to the top of the cupcake cases and bake for about 10mins or until puffed up and cooked through.


For each quesadilla, you will need:

2 corn tortillas

Some grated cheese (about 50g)

A tablespoon of sour cream

A selection of fillings such as: ham, spring onion, peppers, chilli, leftover chicken, coriander

To make:

Heat a non stick frying pan over a medium heat and add a tortilla. Sprinkle your filling over it evenly and top with the second tortilla.

Toast gently for a couple of minutes, using a spatula to check the underneath is not burning.

When the cheese has melted, it will be easier to flip the quesadilla over in the pan to toast the other side.

When it is golden brown all over, remove to a chopping board and cut into wedges.

Serve with the sour cream.


1 avocado, ripe & chopped roughly

1 garlic clove, minced

Juice of ½ a  lime

Small handful of fresh coriander

Red chilli, deseeded & chopped finely. How much is up to you!

A pinch of sea salt flakes

Mash all the ingredients together in a bowl until all are combined. Taste of seasoning and adjust the balance if necessary

Sweetcorn Salsa

100g sweetcorn

1 small red onion chopped VERY FINELY

2 tsp white wine vinegar

Optional: chopped green chilli

A glug of olive oil

½ a teaspoon of sugar

Combine all ingredients in a bowl at least 10 MINUTES before serving to allow the sugar to dissolve and for the flavours to develop a little. Stir well and serve with the quesadillas.



½ a tin of Chickpeas

1 tblsp tahini

A spritz of Lemon juice

1 clove of garlic, chopped or minced

A pinch of cayenne pepper

A glug of olive oil

Salt to taste


In a food processor, or by hand, mash the chickpeas with the tahini, then add the garlic, cayenne and a pinch of salt.

Drizzle in the olive oil  & spritz of lemon juice until it is the consistency you require.

Taste and adjust the seasoning if necessary.

Lovely served with flat breads or pittas, lightly oiled, seasoned with zataar, Baharat or harissa and toasted.

Smoked Salmon Roll-up


1 wholemeal wrap

100g Smoked Salmon Slices

50g Cream Cheese

1 tsp Lemon Zest

A spritz of Lemon Juice

A handful of Flat leaf parsley, roughly chopped

Salt & Pepper


Mix all the ingredients together in a bowl apart from the smoked salmon and wrap. Taste for seasoning

Spread the cream cheese mix over the wrap, ensuring it is spread right out to the sides. Top with the smoked salmon and roll up, not as you would a wrap but concentrically.

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