Wholemeal Kale and Walnut Spaghetti with Udo’s Rocket and Walnut Pesto
Pesto is one of those lifesaver ingredients – perfect to have on hand as a versatile addition to countless dishes. Tonight, I’m using it to
Eggy Lunchbox Pizzas
Eggy Lunchbox Pizzas
Back to school lunchbox ideas :-)
Serves:
6
Course Breakfast, Lunch, Snack
Diet Child Friendly, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Low Carb
Servings 6 Mini Pizzas
Ingredients
- 2 eggs
- 1 tbsp cream or milk *opt
- 30 g grated cheese 4 tbsp *opt
- Seasoning
- 6 tbsp ‘Bunalun’ tomato and vegetable sauce
- 6 small slices of salami or ham or just leave veggie
- Butter or oil for bun tray
- 1 bun tray
Method
- Pre-heat oven to 160 C fan.
- Place eggs, cream and ¾ of the cheese in a bowl and season. Lightly whisk until mixed.
- Lightly butter or oil a bun tray. Place it in the oven to heat quickly for 1 minute.
- Distribute the egg mixture evenly into bun tray or muffin tray. Place in oven for 6 minutes then remove (the mixture will be a little undercooked).
- Spoon 1 tbsp of ‘Bunalon’ sauce on top of each pizza (It should easily cover the surface). Top with a slice of salami followed by the remaining grated cheese
- Place back in oven for 3-4 minutes or until cooked.
- Leave to cool before placing in the lunchbox.
Maggie's Tips
Can be made 1 day ahead but is best cooked on the day.
Omit salami if vegetarian
Omit cream/milk if dairy intolerant.
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