Friday - - Contents -

Fun and prac­ti­cal lunch box ideas.

Prep time 10 mins Cook­ing time 10 mins Serves 4 125ml milk 2 eggs 125g cream cheese 150g gluten-free flour 400g fresh sweet­corn ker­nels 400g cour­gettes, trimmed and coarsely grated 1 small red pep­per, halved, de­seeded, finely chopped 2 tbsp chopped fresh chives 2 tbsp olive oil Let­tuce leaves, cu­cum­ber and car­rot slices, to serve 4 burger buns, halved

1 In a bowl, whisk the milk, eggs and cream cheese to­gether. Grad­u­ally add flour, whisk­ing con­stantly, un­til a smooth bat­ter forms. 2 Stir in the corn, cour­gettes, red pep­per and chives. 3 Heat half a ta­ble­spoon of oil in a small pan and pour a quar­ter of the bat­ter into it. Let it cook for about 3 min­utes or un­til golden brown. Flip over and cook the other side to cook through. Re­peat to make three more omelettes.

4 To serve, layer let­tuce, cu­cum­ber, car­rots and the omelettes between the buns.

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