Omelette in a bun

Small children may only need half a bun. You could add a bit of salad if you like and older children may like a touch of salsa or pickle as well.

Take to school in: lunchboxes, bags or wax wraps.

SERVES 3 PREP 5 mins COOK 20 mins EASY V

1 tbsp olive oil 1 medium potato, cut into cubes

1 spring onion, finely sliced handful baby spinach leaves 4 eggs

9 small cherry tomatoes, halved handful crumbled feta or grated cheddar 3 rolls

1 Heat the oil in a small non-stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute, then stir in the spinach.

2 Whisk the eggs lightly with a little seasoning, then pour them into the pan and cook until set on the bottom. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little, then slide out of the pan and cut into thirds.

3 Split the rolls and stuff them with a piece of omelette, sandwich together and halve. Wrap or put in a lunchbox.

GOOD TO KNOW folate

PER SERVING 355 kcals • fat 16g • saturates 5g • carbs 34g • sugars 3g • fibre 3g • protein 18g • salt 1.2g