Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 1 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
1
- 1/4 cup milk
- 2-3 capsicum slices (for snack)
- 1 large carrot, grated
- 1/2 small corn cob, steamed, cut into 3 (for snack)
- 1 small apple (for snack)
- 2 potatoes, peeled
- 1/2 cup cheese, grated
- 4 free range eggs
- 1/2 gluten free corn tortilla, grilled, cut into triangles
Method
Step 1 of 2
Lunch: Place potatoes in a microwave-safe dish with 1 tbs water. Cover and microwave on high for 3-4 minutes or until tender. Set aside to cool before cutting into 5mm-thick slices. Whisk eggs, milk and three-quarters of the cheese together in a large bowl. Add potato slices and carrot and stir to combine. Spray a 15cm (base measurement) non-stick frying pan with oil and place over very low heat. Add potato mixture and evenly distribute potato slices. Cover and cook for 15 minutes or until almost set.
Step 2 of 2
Meanwhile, preheat grill on high. Sprinkle tortilla with remaining cheese. Place tortilla under grill for 2-3 minutes or until top of tortilla is set, golden and puffed. Set aside to cool for 5 minutes. Carefully invert from pan. Set aside to cool completely before cutting into 8 wedges. Cover and refrigerate until ready to use. Serve with corn tortilla triangles. Snack 1: Pack apple in lunch box. Snack 2: Pack corn and capsicum in an airtight container in lunch box.
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