Canteen = Everyday
– 1 pack of 12 mini soft taco shells
– 6 eggs
– 1 punnet cherry tomatoes
– ½ cup frozen peas / sugar snap
– 2 tbsp fresh or dried chives
– ¼ cup milk
– 1 slice lean ham
Preheat oven to 180 degrees.
Place boats on a baking tray with baking paper.
Slice cherry tomatoes into quarters, finely chop chives and dice ham and place in bowl.
In medium bowl, whisk eggs, then add milk and pepper.
Spoon veg mix into boats – making sure each egg boat gets equal parts ham and veg.
Pour equal amount of egg mix into boats.
Bake for about 25 minutes until egg mixture is puffy.
Cool for 5 minutes, serve fresh on a platter at recess or lunch.
Note: Any leftover veg can be added to these boats. Grated cheese can be added on top. Bread can be used instead of taco boats – just hollow out dinner rolls.