September marks the start of the school year, and students can now bring their lunch from home as the cafeteria service is no longer mandatory. Let’s tackle the return to school with some delicious ideas for lunch break!
Here is my idea for a day of school lunch: pasta and vegetable mini omelettes served with a small salad and a seasonal fruit, a balanced and complete meal that can be enjoyed either hot or cold and is very popular with children. They look very appealing, colorful omelettes with a crispy crust, perfect either as single portions or as slices of a classic round omelette.
There are many reasons and advantages to preparing a homemade school lunch every day. You can prepare and vary the menu based on your children’s tastes, avoiding them staying hungry by choosing meals that do not spoil, that are tasty and healthy.
All it takes is buying some airtight containers and sealing them just like a multi-compartment lunch box.
The key is to choose dishes that can be easily prepared the night before, kept in the fridge, and placed in the lunch box the next morning, ready to be consumed within a few hours.
If you like this idea, read the recipe and the tips; it’s always a good alternative for a work lunch break or an Easter Monday picnic.
Here are other ideas for the rest of the week
blended rabbit meatballs – bio sesame seed sandwiches to fill– pizza-flavored tartlets – Cantonese rice– lasagna with ragù – meat patties with pizzaiola sauce – cordon bleu with minced meat– crumbed fish fillet.
You can always check the recipe book on the blog for many more recipes.
Try these recipes too
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 5 pieces
- Cuisine: Italian
Ingredients for School Lunch: Pasta and Vegetable Mini Omelettes
- 2.8 oz Spaghetti No.5
- 1 Small carrot
- 1 Small zucchini
- 2 Eggs
- 2 tbsps Grated Parmigiano Reggiano
- to taste Extra virgin olive oil
- to taste Salt
- to taste Breadcrumbs
- to taste Butter
- 2 leaves Lettuce
- 1 pinch Salt
- to taste Extra virgin olive oil
- to taste Lemon juice
Tools
- 1 Grater
- 1 Bowl
- 1 Muffin tray
- 1 Oven
- 1 Container
Preparation for Pasta and Vegetable Mini Omelettes
The preparation of pasta mini omelettes is very simple and quick to follow, they can be made with leftover pasta or specifically cooked, with just eggs or with added vegetables or other ingredients to taste.
To prepare the pasta mini omelettes, cook the spaghetti al dente over medium heat in plenty of salted water.Meanwhile, in a bowl finely grate the carrot and zucchini, add the eggs, grated Parmigiano cheese, and a pinch of salt, then mix everything well.
Drain the pasta, add it to the mixture, and mix and blend well. The mixture is ready to be baked; you can choose a round baking pan for a single large omelette (to cut into slices) or muffin containers. I preferred the latter.Butter and sprinkle breadcrumbs in a muffin tray, and with the help of a spoon and fork, form pasta nests. Put a drop of oil or a knob of butter and a sprinkle of Parmigiano on each nest.
Bake in a preheated oven at 374°F (ventilated function) for 15 minutes or 20 minutes in static mode until they are nicely golden.
Once cooked, remove the mini pasta omelettes from the molds; you can serve them hot immediately or store them in the fridge for the next day.
Here’s how to prepare the lunch box: place the food in the various compartments – the mini omelettes, the washed, dried, and seasoned salad with a drizzle of oil, lemon juice, and salt, and the fruit. Then seal it tightly!
Pasta mini omelettes are also perfect for the Easter Monday picnic!
Storage and Tips
Pasta mini omelettes can be prepared the night before and stored in the fridge, or if you have time, keep the mixture ready to cook in the morning.
This recipe lends itself to many variations: you can choose the type of pasta you prefer and, regarding the seasoning, you can add or remove ingredients according to your tastes.
Great with ham and provolone, with tomato and mozzarella, etc.
