I’m always looking for easy ways to prepare healthy lunches for either me or the kids and sometimes I stumble across a real winner. Easy to make and tastes great. We love eggs in our household and if you’re the same, this recipe could be just the thing.
This is a wonderful way to get a serve of protein and some veggies into your kids and the best thing is, you can prepare at the beginning of week and freeze! I try to use different colour vegetables and keep slightly different each time. Try this recipe, then branch out with your own combinations. Ingredients: 9 serves (7cm x7cm serves)
1 tablespoon light olive oil
1 cup finely chopped pumpkin (if kids are fussy grate it)
1 onion, chopped
1 medium sized zucchini, grated
1 tomato, chopped
1 cup of corn
2 tablespoon parsley, finely chopped
1/2 cup cheese ( I prefer parmesan, more flavour and high in protein)
8 free range eggs
sea salt and pepper
Preheat oven 200 c
One the stove top, place oil in frying pan and add pumpkin pieces. stir for a few minutes, then add onion. When onion is translucent, add the grated zucchini, tomato and corn. Stir for a few minutes or until veggies are cooked. Take off heat.
In a bowl beat up the 8 eggs, add parsley, salt and pepper. Place cooked veggies into a baking dish (mine is 21 cm x 21 cm, 6 cm high – I also cut a piece of baking paper to fit the bottom for easy removal once cooked) and top with egg mixture. Place in oven for 25 minutes or until cooked.
Once ready, pull out of oven and let rest till cool. Turn Veggie omelette out into chopping board and slice into 9 pieces. At this point , I usually taste one and then because I have a teenager who will easily eat two during her school day, I pack two at a time into sandwich bags and refrigerate. This way the kids get their slice out of the fridge/freezer in the morning, throw some fruit into their lunch box and off they go. Healthy and delicious!