School is about to start and I’ve been stressing about what I’m going to send to school with my finicky kids. I have two (instead of one) that will be eating lunch at school this year. The older ZK has been taking a lunch from home for 3 years, but the foods he likes are very limited. The younger ZK likes an equally limited amount of lunch items so far, so I feel very challenged as to what I will pack day in and day out.
The World Wide Web to the rescue! Updates on facebook, pins on Pinterest, and basic google searches give me a plethora of ideas and recipes that I could try out. This morning, as I was going through my newsfeed, I found this recipe for Egg Pesto Melts from weelicious. I showed the pic to older ZK and he said he’d like to try it. Lucky the day before, we were at Noodles & Co. and his cousins were having the pesto cavatapi. Older ZK had tried it and liked it. The word pesto didn’t scare him, nor did the green color of the eggs in the sandwich. :)
The sandwich was extremely easy to make and tasted great! The only changes I made were to add cheddar to the mix of cheeses, use oil spray instead of oil, and flip the omelet over to cook the other side ever so briefly, before folding it into a rectangle. The original recipe follows below. I will try it again tomorrow and put it in the fridge until the next morning and pack it as if i was sending it for lunch. Let’s see if they’ll like it in their lunchboxes! Stay tuned!
Egg Pesto Melt
- 1 large egg
- 1 tablespoon pesto
- 1/2 teaspoon vegetable or canola oil
- 1/4 cup mozzarella cheese, shredded
- 2 slices whole wheat bread
- Whisk the egg and pesto in a bowl.
- Heat the oil in a small sauté pan over medium heat. Pour in the egg mixture, tilting the pan to spread it evenly across the bottom.
- Allow the egg to cook for one minute, using a rubber spatula to gently pull the egg away from the sides of the pan so the rest of the liquid egg can continue to coat the pan and cook.
- Using the spatula, fold the outside parts of the omelet inwards into a square shape (to fit the bread).
- Remove the square-shaped omelet to a plate, place a slice of bread topped with half of the shredded cheese, cheese side up, in the pan. Top with the omelette, remaining cheese and slice of bread. Cook for 1 minutes on each side until golden.