Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
As promised I am going to share some of my staple lunch box items over the next few weeks. I just have to remember to take pictures when I make them! 🙂
Im not so much in to measuring ingredients, I tend to just chuck things in and hope for the best, but I will try my hardest to give correct quantities.
In my top ten tips for a gluten free lunch box I mentioned my muffin tin, so it is only fitting that my first lunch box recipe uses it 🙂
I have two kids so I made 12 omelettes, if you have just 1 child and wont be eating any yourself, just adjust the recipe as needed. A bigger child will easily eat 2 of these. The mini omelettes will keep nicely in a box (with lid) in the fridge for 5 days, I make a batch on Saturday evening to last the week.
You will need;
a splash of milk (around two table spoons worth)
2 boiled potatoes
half an onion (if you are making these for adults you can use more onion)
oil for the pan and for frying.
Turn your oven on before you start. I use a fan assisted oven and I keep it on 175*c
-Spray or brush your muffin tin with oil.
-Cut your onion in to fine squares, for adults you can use rings, but my kids aren’t to keen on onion so I like to make it small, it gives nice flavour and they wont even notice its there!
-gently fry the onion and put it to the side
-cut your potatoes into small squares
-fry the potatoes, you want just a little bit of colour, don’t go crazy
-In a bowl, crack your eggs and whisk it together with the milk. I use very little milk, just enough to make it easier to whisk. Add a pinch of salt.
-divide the egg mix in the muffin tin, the eggs will rise so each ‘cup’ shouldn’t be more then half full.
-divide your cubed potato between the cups until all potato is used up
-divide your onion in to each cup until all onion is used up
Pop it all in the oven. Your mini omelettes are done when they are all ‘set’ and have a bit of colour to them. Takes 20-25mins or so (you can bake them for less time, but if they are to runny they will not keep for 5 days as they will release to much moisture and get soggy).
-by Linda Forster