Ingredients

• 3–4 eggs

• 1 handful baby spinach

• ⅓ cup grated mild cheese (Gouda, cheddar, Emmental)

• 1 tsp butter or olive oil (for baking)

• Salt + pepper to season

Method

1. Add eggs, spinach, cheese, salt & pepper to a blender.

2. Blend on high for 20–30 seconds (this whips air into the eggs and makes them fluffy).

3. Let the mixture rest 30–60 seconds (optional, but adds extra fluff).

4. Heat a pan on medium–low with butter or olive oil.

5. Pour in the egg mixture.

6. Cook gently until just set.

7. Roll up and slice into “dinosaur rolls” for the lunchbox.

Why parents love this

• Takes 5 minutes

• Full of protein and great nutrients

• Keeps kids steady and satisfied through the school day

• Easy lunchbox win with minimal prep stress

Storage & safety

• Let cool fully before packing

• Store in an insulated lunchbag with a cool pack

• Best eaten within 4 hours