Egglicious!
Whole wheat spinach egg rolls served with a mini omelette and mashed potatoes.
A deliciously healthy breakfast option packed with protein!!
Serves: 3
Ingredients:
For the egg roll and mini omelette:
Whole wheat flour- 1 cup
Spinach - blanched and blended into smooth paste - 4 tbsps
Warm water- 1/2 cup
Eggs- 6 nos
Mixed Vegetables(finely chopped) - onion, tomato, red and yellow bell peppers, olives, corn and spring onions
Red Chilly powder- 1 tsp
Turmeric- 1/2 tsp
Coriander powder- 1 tsp
Milk- 1 tbsp
Oil- 3 tbsp
Salt to taste
For the mashed potatoes:
Potatoes: 2 nos , boiled and peeled
Oregano: 1 tsp
Pepper: 1/4 tsp
Salt to taste
Method:
1. Pour the warm water in a deep bowl, add 1 tbsp oil, salt, blended spinach, wheat flour and knead the dough.Knead until the dough is smooth, soft and devoid of any cracks. Keep aside for 10 mins
2. Crack open the eggs in another bowl and beat them well until fluffy. Add milk, salt, vegetables,red chilly, turmeric , coriander powder and mix well.Divide this into 5 equal parts.
3. Grease a fry pan with some oil and pour the mixture to prepare an omelette. Prepare 4 such omelettes. set aside the 5th portion to dip the rolls.
4. Divide the dough prepared in step 1 in 3 equal parts, roll over to make flatbread (rotis). Bake them on a tava till they are done from both sides.
5. Place one flatbread in a plate,put an omelette on top of it and roll. Cut the roll in the center using a knife. Dip the rolls in the egg mixture set aside in step 3. In a similar manner, prepare another 2 rolls with 2 flat-breads and 2 omelettes.Set the remaining omelette aside. Heat the fry pan, drizzle a tbsp of oil and fry the rolls until they are golden and crisp from all sides.
6. Using a cookie cutter or sharp inside edge of a bowl, cut out 3 mini omelettes out of the remaining omelette from step 5.
7. Mash the potatoes until smooth. Add pepper, salt and oregano. Mix well.
8. Serve a pair of rolls with a mini omelette laced with tomato ketchup and a spoonful of mashed potato.
A deliciously healthy breakfast option packed with protein!!
Serves: 3
Ingredients:
For the egg roll and mini omelette:
Whole wheat flour- 1 cup
Spinach - blanched and blended into smooth paste - 4 tbsps
Warm water- 1/2 cup
Eggs- 6 nos
Mixed Vegetables(finely chopped) - onion, tomato, red and yellow bell peppers, olives, corn and spring onions
Red Chilly powder- 1 tsp
Turmeric- 1/2 tsp
Coriander powder- 1 tsp
Milk- 1 tbsp
Oil- 3 tbsp
Salt to taste
For the mashed potatoes:
Potatoes: 2 nos , boiled and peeled
Oregano: 1 tsp
Pepper: 1/4 tsp
Salt to taste
Method:
1. Pour the warm water in a deep bowl, add 1 tbsp oil, salt, blended spinach, wheat flour and knead the dough.Knead until the dough is smooth, soft and devoid of any cracks. Keep aside for 10 mins
2. Crack open the eggs in another bowl and beat them well until fluffy. Add milk, salt, vegetables,red chilly, turmeric , coriander powder and mix well.Divide this into 5 equal parts.
3. Grease a fry pan with some oil and pour the mixture to prepare an omelette. Prepare 4 such omelettes. set aside the 5th portion to dip the rolls.
4. Divide the dough prepared in step 1 in 3 equal parts, roll over to make flatbread (rotis). Bake them on a tava till they are done from both sides.
5. Place one flatbread in a plate,put an omelette on top of it and roll. Cut the roll in the center using a knife. Dip the rolls in the egg mixture set aside in step 3. In a similar manner, prepare another 2 rolls with 2 flat-breads and 2 omelettes.Set the remaining omelette aside. Heat the fry pan, drizzle a tbsp of oil and fry the rolls until they are golden and crisp from all sides.
6. Using a cookie cutter or sharp inside edge of a bowl, cut out 3 mini omelettes out of the remaining omelette from step 5.
7. Mash the potatoes until smooth. Add pepper, salt and oregano. Mix well.
8. Serve a pair of rolls with a mini omelette laced with tomato ketchup and a spoonful of mashed potato.
Delicious Food !!
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