April 16, 2014

Lunch egg roll

Here's a new lunch favorite. It's really quick and easy to make and basically you could go for any filling!



2 organic eggs
2 tbsp milk of your choice
coconut oil etc. for frying

2 to 3 good handfuls of fresh spinach
half an apple (or a small one)
3 to 4 tbsp ricotta

Rinse spinach well and blanch it in boiling water for about a minute until it wilts. Pour it in a colander and squeeze excess water out. Cut apple in half, core it and cut in thin slices. Whisk eggs and milk together in a bowl. Pour on a big frying pan (make with one egg if you've got a small pan; it rolls better when it's thinner), sprinkle salt to taste and fry on medium heat just until it's golden (you don't want a dry roll!) Place the omelette on a plate and spread layers of spinach, apple slices and ricotta in the middle and roll up. Cut in half for serving (just because it looks prettier!)

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