Egg Roll Bento Box
Table of Contents
This is such a fun protein packed bento box!
The omelette is so easy to make and my son really enjoys it with the carrot added to It. He always leaves carrots on the plate. So this is a really good way to get him to eat some carrots!
You cannot have an omelette without cheese. I find that adding the cheese at the end when it is finely grated, melts perfectly on an omelette.
When using a large frying pan, the omelette is so easy to roll, which makes for a perfect finger food for little ones.
The sweet potato is so delicious roasted. I find that if root vegetables are roasted in particular they go down a storm with my son.
The roasted sweet potato tastes great cold as part of this bento box so do not worry about the sweet potato or even the omelette rolls going cold.
I find that if cucumber is cut into rounds or sticks my son does not eat them, but he does eat cucumber when cut into ribbons. Give it a go if you’re little one does not eat cucumber too!
This is a really fun, yummy bento box that is enjoyed by my son, so I hope your little ones will enjoy too!
Ingredient information
Free range egg - The main ingredient for the omelette, if you can get free range eggs that will be the best for your little ones.
Carrot - Perfect for vitamin D, works so well In an omelette.
Mild cheddar - I like to use mild cheddar in an omelette. Creamier and not as sharp than mature cheddar.
Sweet potato - Perfect roasted, they are sweet and so tasty with the skins left on for some extra fibre.
Cucumber- Try cutting cucumber into ribbons, my little one loves eating cucumber like this!
Serving suggestion
The bento box can be served as it is, if you did want to serve this with anything else I would serve with some plain yogurt, or you could add in some fillings to the omelette if you wanted, for example ham, chicken.
Storage instructions
This bento box can be kept in the fridge for up to 2 days in the fridge. Freezing all of these elements together does not work, so freezing is not possible.
Recipe | Egg Roll Bento Box
Makes 1 Bento box for a little tummy or big tummy
2 medium free range eggs, beaten
1/4 small carrot, finely grated
20g medium cheddar cheese
1/4 sweet potato, cubed
2.5 teaspoons olive oil
Black pepper
6 ribbons of cucumber, rolled
Instructions
Start by pre heating your oven to 200 degrees.
Combine the sweet potato with 1/2 a teaspoon of olive oil and a grind of black pepper and mix until the sweet potato is coated with the olive oil and black pepper.
Lay the sweet potato on a lined baking tray and pop in the oven for 25 minutes. Turn half way through.
For the egg rolls, mix the carrot into the eggs until combined.
Heat the rest of the olive oil in a large frying pan coating the whole base of the pan and add in the egg mixture.
Spread the egg mixture across the whole frying pan. This should be a thin layer of egg. Cook for 2 minutes.
Flip the egg mixture over and cook for 1 minute and turn off the heat.
Sprinkle the cheese over the eggs and the cheese will naturally melt.
Leave the eggs to cook for a few minutes before rolling.
Roll the egg up starting from one side and folding over until you reach the other side.
Cut the eggs into 2cm slices. Set aside.
To make the cucumber, peel ribbons of cucumber with a potato peeler.
Assemble your bento box.
Hope you and your family enjoy!
Recipe notes
It’s best to use a large pan and make sure that the eggs take up the whole pan, the thinner the omelette the more rolls you’ll get, and if you are using different filling be mindful as this may affect the rolling. It’s best to grate or to make sure all the vegetables are the same size, pre cooked.
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