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

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Ingredients
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 IMG_3488  
Method
First cook bacon in a heavy skillet. Once cooked let it cool. IMG_3486 Saute in oil  chopped onion, bell pepper, squash until nice and brown. IMG_3489 While the vegetables are cooking, whisk together the eggs, biryani masala, salt and red chilli powder. IMG_3491 Add cooked rice and saute well. IMG_3492 Add chopped beet leaves. IMG_3493 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. IMG_3495 I packed it with a side of salad. Romaine lettuce with cilantro yogurt dressing.