Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
Frittata is my friend when it comes to making lunch. I can cook it the night before (this one brings together leftover roasted potatoes, spinach, and grated pecorino), and simply slice it in the morning. The frittata slowly warms in their lunchboxes so that it’s the perfect temperature by lunchtime. For dessert: flapjack (I added dried cherries) and grapes.