Greens & Gruyere toastie with quick tomato soup
The grown-up lunch pairing: kale and Gruyere pressed toastie beside a ten-minute tomato soup.
Squash & feta frittata muffins (lunchbox batch)
Baked frittata muffins with roast squash, feta and spinach; grab-two lunches all week.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the oiled squash at 200C fan for 20 minutes.
- Step 2
Whisk eggs, milk, paprika and pepper; fold in everything.
- Step 3
Divide between 12 oiled muffin holes.
- Step 4
Bake at 170C fan for 18 to 20 minutes. Fridge for 4 days.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 8g |
| – of which sugars | 4g |
| Fibre | 2g |
| Fat | 17g |
| – of which saturates | 6g |
| – of which omega-3 | 0.3g |
| Calcium | 220mg |
| Iron | 2mg |
| Salt | 0.8g |
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