Omelette Roll(Serves 2)
Ingredients:
4 eggs
4 tablespoons water
A little olive oil
10-12 washed baby spinach leaves
4 tablespoons creamed corn
2 tablespoons parmesan cheese
Freshly ground black pepper
Method:
1. Lightly beat eggs and water together with a fork.
2. Pre-heat frying pan. Add a little oil, heat, then pour in egg mixture.
3. Using a spatula, draw cooked mixture to the centre of the pan. Tilt pan allowing uncooked egg to flow to the edge. Repeat until mixture no longer flows.
4. Spread the corn mixture evenly over the omelette. Top with some roughly chopped up baby spinach leaves.
5. Roll up the omelette then let it slide gently out of the pan. Serve warm with a side salad or to your own liking.
Note:
Try other filling ideas like smoked salmon and spinach leaves or sautéed mushrooms with chopped bacon or stream fresh asparagus with grated tasty cheese.
This recipe cannot be frozen.
Ingredients:
4 eggs
4 tablespoons water
A little olive oil
10-12 washed baby spinach leaves
4 tablespoons creamed corn
2 tablespoons parmesan cheese
Freshly ground black pepper
Method:
1. Lightly beat eggs and water together with a fork.
2. Pre-heat frying pan. Add a little oil, heat, then pour in egg mixture.
3. Using a spatula, draw cooked mixture to the centre of the pan. Tilt pan allowing uncooked egg to flow to the edge. Repeat until mixture no longer flows.
4. Spread the corn mixture evenly over the omelette. Top with some roughly chopped up baby spinach leaves.
5. Roll up the omelette then let it slide gently out of the pan. Serve warm with a side salad or to your own liking.
Note:
Try other filling ideas like smoked salmon and spinach leaves or sautéed mushrooms with chopped bacon or stream fresh asparagus with grated tasty cheese.
This recipe cannot be frozen.
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