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.