Egg Slice + Snacks

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9 Ingredients

Number of servings

Cheese & crackers

2 multigrain crispbreads
153grams cheese block, cut into cubes (save 1/2 cup for grating )

Fruit salad

1/4 cup red seedless watermelon , peeled and chopped
2 strawberries, halved
6 red grapes

Rice zucchini & egg slice

1 small zucchini, grated
4 free range eggs
1 cup brown rice

1 small corn on the cob, steamed

Method

Step 1 of 5

Rice, zucchini & egg slice: Preheat oven to 180ºC. Lightly spray a 10x20cm loaf pan with oil and line base with baking paper.

Step 2 of 5

Whisk 4 free range eggs in a large bowl. Stir in 1 small zucchini, grated, 1 cup cooked brown rice and 1/2 cup grated cheese until well combined.

Step 3 of 5

Pour mixture into prepared pan, smooth surface with the back of a spoon. Bake for 20-25 minutes or until golden, puffed and set. Set aside to cool for 10 minutes, then remove from pan and set aside on a wire rack to cool completely.

Step 4 of 5

Cut into four slices. Place 1 serve in a small airtight container and pack next to frozen drink or cool brick in lunch box to keep cool.

(note: this recipe makes 1 loaf which makes 4 portions of zucchini slice for lunchboxes.)

Step 5 of 5

Wrap leftover slice portions individually in plastic wrap and store in an airtight container in the fridge and use within 4 days. Fruit Salad: Mix fruit together in a plastic container and seal. Place in lunch box. Cheese & crackers: Wrap separately and place in lunch box. Steamed corn: steam ahead of time and place, wrapped in plastic wrap, in lunch box.