Kidspot Kitchen

Kidspot Kitchen

Zucchini omelette and cheese wrap recipe

We can often overlook the humble egg sandwich when making the kids lunches. Here's a modern take on the old version of the egg salad.

Serving Size:

Makes enough for two wraps



For the omelette

  • A little butter
  • 1 zucchini, peeled and grated
  • 2 eggs
  • A dash of milk
  • 1 Babybel cheese

For the wrap

  • 1 wholegrain wrap
  • ½ serve of omelette (see above)
  • ½ cup rocket


For the omelette

Whisk the eggs and milk together and set aside. Put the butter in a hot pan and add the grated zucchini. Sautee for about 2 minutes until it starts to lose its shape. Pour in the egg mix and gently bring the edges into the centre until the egg starts to set, then add the cheese on one side of the omelette , use a spatula to fold the other side over on top of the cheese. Cook for about 30 seconds, turn over and cook for a further 30 seconds. Remove from heat.

To make the wrap

Lay the wrap out on the bench and add ½ cooked omelette. Top with rocket and then roll the wrap up. Cut in half and serve.


  • You can add any kind of cheese you like to the omelette.This recipes uses cute up babybel cheese for delicious pops of cheesy tate.
  • This recipe was created by Bronwyn Mandile for, New Zealand's best recipe finder.