My daughter Fern loves cooking and baking and adores getting involved in making things to put in her lunchbox so she doesn’t have to have the standard sandwiches, fruit and a yoghurt everyday!
We recently decided to make some bite-size omelettes for her and her brother, Sion’s lunchboxes. What’s great about this recipe is that as long as you have eggs in the fridge (or on the worktop – lets not start that debate!!), then you can put in whatever you choose in whatever quantities suit you and your family.
Lunchbox Omelettes Recipe
For our mini omelettes we used:
- 4 eggs
- Ham, sliced into small pieces
- Mushrooms, cut into small pieces
- Onion, chopped into little chunks
- Grated cheese (type is your choice, we used mature cheddar as it’s a favourite in our house and always in the fridge!)
- Milk – just a drop
- Salt and pepper to taste.
The method for these tasty omelettes is really easy!
Start by washing your hands:
Next, pop on your apron (and hat if you have one, Fern won’t bake without hers!) and get your ingredients ready. It’s really helpful to pop all of the chopped items into little bowls for the little ones before you get started.
Now we’re ready to go! Start off by popping the eggs in a jug or bowl and whisk them together and then add a drop of milk and your seasoning to taste.
To get a (fairly) equal distribution of fillings, we put these in afterwards.
Top Tip: If you have silicone cupcake cases, use these as they make it much easier to pop out the mini omelettes at the end!
So, at this point carefully pour the egg mixture into the silicone cases.
Next, you put the fillings in the egg (pressing/mixing with a teaspoon when required).
Once this is done, pop them in the oven. As I have a Rayburn, I cannot advise an exact time and temperature. I would say 180°C for around 15 minutes should be ok – just check for when they are set and browned.
Have fun trying this quick and easy recipe with your little ones!