As a family we are trying to eat healthy. A big part of eating healthy depends on eating a good lunch and hence I have been working on some ideas for lunch. It has to be wholesome, easy to carry and pack , tasty and should taste good even when it gets cold. Yesterday I made a ‘frittata‘ for the lunch box. This dish is not an innovation but I really enjoyed  it due to the Indian twist. Kids loved it as well.

Biryani is a classic indian dish made with some kind of meat ( most commonly chicken or lamb) and seasoned flavorful rice. I love making chicken biryani and pack it for lunch many times. I did not have time to marinate and make chicken biryani for lunch so I decided to put a Biryani Twist on the frittata.

Biryani Frittata



1 strip of bacon

1/2 chopped onion

1 chopped summer squash

1/2 chopped red bell pepper

1 cup chopped beet root leaves

1 tbsp chopped cilantro

5 eggs

2 tbsp  shaved parmesan cheese

1 cup cooked brown rice

2 tbsp oil

1/2 tsp smoked paprika

1/2 tsp turmeric

1 tbsp biryani masala




First cook bacon in a heavy skillet. Once cooked let it cool.


Saute in oil  chopped onion, bell pepper, squash until nice and brown.


While the vegetables are cooking, whisk together the eggs, biryani masala, salt and red chilli powder.


Add cooked rice and saute well.


Add chopped beet leaves.


Now pour the egg mixture over the rice and vegetables. Sprinkle with cheese & chopped bacon.

Biryani Frittata

Cover and cook  until almost firm.

Set the over to broil. Broil it for 3-4 mins till the cheese crisps up.


I packed it with a side of salad. Romaine lettuce with cilantro yogurt dressing.