Egg, Cheese, and Veggie Bento Lunch Box

8 15 499
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 1
Egg, Cheese, and Veggie Bento Lunch Box
Health Highlights

Ingredients


1 large Egg (boiled)
2 tbsp Cheddar cheese
6 slice Cucumber (or sticks)
6 medium Baby carrots
1/2 medium Apple (slices)
2 tbsp Almonds, raw
2 tbsp Hummus
1/2 medium pita Pita bread, whole-wheat (cut into triangles)

Instructions


  1. Place egg in a small pot of water. Bring to boil and allow to cook for 8-10 minutes. Remove from heat and drain the water. Then, run under cold water to cool before peeling. 
  2. Meanwhile, wash and slice the cucumber and apple and cut the pita into triangles.
  3. Dish the hummus into a small cup.
  4. Arrange the egg, cucumber, carrots, apple, crackers, and the cup of hummus onto a plate or into a to-go container.

Notes:

Nutritional Highlights:

  • Eggs are a great source of protein and vitamin E.
  • Carrots are a good source of beta-carotene, which is converted to vitamin A in the body and is good for immunity and vision.

Nutrition Facts

Per Portion

Calories 499
Calories from fat 272
Calories from saturated fat 81
Total Fat 30 g
Saturated Fat 9.0 g
Trans Fat 0.4 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 11.9 g
Cholesterol 247 mg
Sodium 534 mg
Potassium 589 mg
Total Carbohydrate 38 g
Dietary Fiber 8.5 g
Sugars 14.4 g
Protein 22.4 g

Dietary servings

Per Portion


Fruit 0.5
Grain 0.6
Meat Alternative 1.2
Milk Alternative 0.6
Vegetables 1.4

Energy sources


Pygal28%447.11849846516355138.4741681725793754%353.44940189253145278.6368832521614518%333.1306281863127120.8156048363920728%54%18%CarbohydratesFatProtein

Meal Type(s)

Snack




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