Lunch Recipes Uncategorized

Veggie Omelette Slice

February 19, 2013

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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

 

Method:

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.

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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!

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