Monday, 13 August 2012

Green Salad Filled Egg Roll

Thanks to my friend Reiko for the inspiration for this dish.

Serves 2
Syn Free on Extra Easy

6 eggs
4 spring onions
80g spinach
1 green pepper, roasted and skinned, then sliced
2 tbsp lentil, pea and beans shoots
Watercress or other salad to serve

Whisk the eggs until slightly fluffy. Chop the spring onions and add to the eggs. Cook the eggs like you would a pancake, in two separate pans. When cooked, transfer to two plates, and fill with spinach, pepper and sprouting beans. Roll up like a pancake and serve with the watercress. 


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