Omelette Snack Bars
Allergens 
Gluten Free*
Nut Free
Wheat Free
Servings 12 Bars
Ingredients
- 1 leek finely chopped
- 1 red pepper finely chopped
- 1 large carrot grated
- 50 g cheddar cheese grated
- 2 eggs whisked (can be replaced with a chia or flax egg to make this recipe egg free)
Instructions
- Preheat the oven to 180c.
- Prepare vegetables and mix all of them together in a large bowl.1 leek, 1 red pepper, 1 large carrot
- Add the cheese and eggs and mix it with the vegetables until its well combined.50 g cheddar cheese, 2 eggs
- Spoon into a silicone finger mould.
- Bake for 15 minutes or until they are cooked through.
Notes
Store in an airtight container in the fridge for 2 days or freeze for up to 3 months.
These bars can be eaten cold without any further reheating, but if you’d like to serve them to your little one warm, reheat in the microwave for around 60 seconds until hot all the way through (add extra time if reheating from frozen).
To freeze, place any leftover omelette bars on a lined baking tray and freeze for 2 hours. Once frozen, transfer to a labelled sandwich bag, making sure you squeeze as much air out of the bag as possible when sealing. If you’re short on freezer space, you can pop them straight into a labelled freezer bag with a piece of baking paper between each bar instead. Can be eaten cold once fully defrosted or reheat as above.
Top tip: Keep a stash of grated carrots in the freezer ready to use in cooking, baking & as a porridge topper (carrot ‘cake’ porridge!). To freeze, simply spread the grated carrot on a lined baking tray and freeze for 2 hours. Once frozen, transfer to a labelled freezer bag and use straight from the freezer within 2 months.
Products we used in this recipe 
Open Plate
