These green eggs and ham rolls make a great lunchbox alternative to sandwiches. With eggs, cheese and baby spinach, they are full of protein, good fats, and vegetables, with no nasties added for colouring. You can wrap these in cling wrap for later use, pack them into the lunchbox immediately, or wrap in a paper towel and then cling wrap to freeze. These last up to 8 weeks in the freezer.
- 6 eggs
- 1/2 cup baby spinach
- 1/2 cup grated tasty cheese
- 1/2 teaspoon sea salt
- 1/8 teaspoon finely ground pepper
- 1/4 teaspoon bicarb soda
- 9 slices of ham
- Preheat oven to 175°C and line a small cookie sheet or baking tray with baking paper.
- Add all ingredients to a blender and blend for a couple of minutes until the mixture is smooth and no chunks of baby spinach can be seen.
- Pour the mixture onto the baking paper and carefully place tray in the oven.
- Bake for approx. 12-15 minutes or until the green eggs are set. Take the tray out of the oven and set aside to cool completely.
- Once the eggs are completely cool, turn the tray so that the narrow edge is is closest to you, then layer the ham over the eggs in three rows of three.
- Starting with the edge closest to you, carefully start rolling the green eggs and ham up, like a Swiss roll.
- Use a sharp knife to cut the green eggs and ham into three even parts. You can leave them as they are for a large wrap-style lunch or slice each part up into smaller slices. My picky eater prefers the smaller slices.