three weeks of really intentional palette-extending lunches and i'm so pleased to tell you it's really working!
we have chickens so we get a lot of delicious (free) free-range eggs, so one of our lunches this week was a very colourful made-up variation on a filled omelette.
fry onion gently until clear then add the chopped bacon* and fry until cooked. mix together the remaining ingredients and simmer gently until spinach is cooked.
make your omelette as usual.
scoop some mix on the omelette (i halved them for the kiddos) and add some sour cream and cheese for finesse if you like :)
and fold over
the kids LOVED these and they ticked all the boxes. hurrah!
(as an aside, does anyone else have a vege side and a bread side on their chopping boards? i can't stand my morning toast tastin like onion!)
happy lunch making!
X
* i buy a large pack of bacon and then freeze them in 3-4 pieces so they are easy to use for meals like this.
I totally do that with bacon too! plus it is so easy to chop when it is frozen for pizzas etc :)
ReplyDelete2 things:
ReplyDelete1) A vege board / bread board is a fantastic idea. I've never thought of that. I always get toast crumbs everywhere. Why haven't i done it on a board before??!?!!
2) BRILLIANT idea for bacon. I never buy it because I never use a whole pack so it often goes to waste. Hoorah!
i have completely different chopping boards. there is the 'breakfast board'...used for anything that won't leave a smell, and the 'big board', which has permanent garlic and onion flavour. I had to use it the other day to chop a whole load of apples i was stewing and even though i tried to keep it to the very edges of the board, and didn't mention that i'd done it, my boyfriend asked if there was a hint of garlic in the dessert...
ReplyDeleteYum! Omelettes always a hit at our place..
ReplyDeleteWe have a specific onion chopping board.
You're doing a great job on the lunches! Cooking 2 meals a day = Super Mum!
Those omelets look so yummy! And your bacon is way cooler than what we get here in the U.S. Cutting boards - I have several, and mostly I cut garlic and onions on the plastic two that I have so I can sanitize them in the dishwasher if need be. I love your blog, by the way!
ReplyDeleteHow delicious! And I am so tempted to have chooks back in NZ as I love the idea of fresh eggs.
ReplyDeleteI have just gone the other way with lunch making - cooking it a couple of times a week, but mostly having the kids make their own now. (choosing from a few set things they know they can have eg. a piece of fruit, one baked thing... yoghurt.) They seem to enjoy it!
Brill Dee! Can't wait to try this one xx
ReplyDeleteYum.
ReplyDeleteWe keep our bread wrapped in a cotton tea towel to keep it fresh, and it's quite thick, so I tend to just cut it on that. Otherwise, we have a wood board for bread/cheese/pizza and plastic ones for meat/veg.