omelete egg rolls

You may have noticed the trend of springrolls: a mix of different vegetables, covered with a thin piece of rice skin. It is quick to make and super healthy! When we came across this recipe of Nutritious & Fast , it reminded us very much of it, but of course something else. Instead of a rice skin as a shell, they use a thin omelette as the outside of the rolls.

Are your sandwiches or salads lunchy enough for lunch and are you looking for a good replacement? This is it! This omelet is full of vegetables and is very easy to make. Alone in the root are a lot of vitamins such as A, B and C, fiber and potassium. Certainly a good addition in terms of nutrients!

What you need (2 servings)

For in the wraps:

  • White cabbage (julienne cut) – 80 grams
  • Carrot (julienne cut) – 60 grams
  • Unsalted cashew nuts – 40 grams
  • Germ vegetables mild – 30 grams
  • Egg – 4 pieces
  • Coriander – 3 sprigs
  • A knob of butter
  • Pepper and salt to taste

For the dressing:

  • Yogurt – 3 tablespoons
  • Honey – 1/2 tablespoon
  • Chilli pepper – 1 teaspoon

Make, Shake & Bake

  1. Mix two eggs together and season to taste with salt and pepper.
  2. Melt a knob of butter in a frying pan and fry a thin omelette.
  3. Do this with the other two eggs. To save some time, you can use two pans to bake the omelettes at the same time.
  4. Remove the leaves of coriander from the twigs and cut them coarsely. In addition, chop the cashew nuts into coarse pieces.
  5. Mix the ingredients of the dressing and divide them over the omelettes.
  6. Fill the omelettes with the carrots, white cabbage, sprouts, chopped cashew nuts and the coriander leaves.
  7. Roll the omelettes with filling and you can at the table, or you can take them in your lunchbox!

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