Back to school lunch: Omelet tortilla sandwich
Our guest post today is from Pat, the mother of 2 little girls of seven and three, who works from home and makes healthy, easy and kid-friendly meals for her daughters on a daily basis.
Now that school is back in session, I usually prepare my kid’s school lunches by using leftovers from the previous night’s dinner; but when the family goes out for dinner or it’s just pizza night (which usually means no leftovers) I always resort to my Omelet Tortilla Sandwich to stuff those lunch bags.
- 1 teaspoon of olive oil
- 1 chopped garlic clove
- 2 or 3 eggs
- 1/8 cup of milk
- ½ a green pepper (chopped) or any vegetable of your choice that your kids will eat
- ½ a cup of cheddar (grated)
- 1/2 cup of diced ham (optional)
- 2 big tortillas pieces (or 1 or 2 pieces of sliced or pita bread)
- In Snax pita crisps, sea salt or multigrain flavours
- In a medium skillet fry the garlic clove in the olive oil for 1 to 2 minutes. Meanwhile, in a small bowl, beat the eggs with the milk, salt and pepper to taste. Add the chopped pepper and the cheddar. Cook the omelet over medium heat.
- When your omelet is cooked, put one tortilla on top of the omelet and turn it over with the help of a big plate, then put the other tortilla on top. Cut in triangles or roll and serve with a side of In Snax pita crisps.
Note: If you are using sliced bread instead of the tortillas, first you should fold the omelet on itself before putting the bread on top then pick up with a spatula and turn over to apply the other piece of bread.
Source: Original recipe taken from Recettes pour bébés et enfants, Marie-Claude Morin, Les Publications Modus Vivendi Inc.