Accredited Practising Dietitian Kate Di Prima shows us how to turn a delicious meal into a nutritious school lunch that kids will love!


  • 500g rump steak, trimmed and sliced into thin slices

  • 1-2 tbsp olive oil

  • 1 onion, halved and thinly sliced

  • 1 garlic clove, crushed

  • 200g (1 1/2 cups) cooked (either boiled or baked) potatoes¸ chopped

  • 8 eggs, beaten

  • 100g cherry tomatoes, halved

  • Mixed salad, to serve


  • 1.

    Preheat grill. Heat the oil in a large non-stick pan and fry the onions and garlic for 3-4 minutes, until softened. Add the beef and cook, stirring regularly for 1 minute. Add the potatoes and cook for 1 minute.

  • 2.

    Pour in the eggs and stir gently. Cook for 1 minute, then gently pull the eggs away from the sides tilting the pan so the uncooked eggs run to the base and sides. Add the tomatoes, pushing them into the egg and cook until almost set, 2-3 minutes.

  • 3.

    Put under the grill for 2-3 minutes to finish cooking and until golden brown on top. Serve in wedges, either directly from the pan or turn out onto a board and slice. Serve with a mixed salad.


Beef stir-fry strips or lamb leg steak can also be used. Cooked pumpkin or sweet potato can be substituted instead of cooked potato.
Turn leftovers into lunch: To make a tortilla salad, cut leftover tortilla into pieces and serve with snow pea sprouts, sliced red capsicum, cucumber batons and a small wholegrain bread roll. Add a dollop of sweet chilli sauce.

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