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!

 

LUNCH EGG ROLL

2 organic eggs
2 tbsp milk of your choice
salt
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!)

Here's a new breakfast favorite:

SPINACH RICOTTA FRITTATAS

(makes 5 frittatas in a muffin tray)

4 to 5 handfuls of fresh spinach
4 eggs
100ml whole milk
75ml freshly grated parmesan
2 heap tablespoons ricotta
salt
a pinch black pepper
pea sprouts for garnish


Drain spinach and cook it in a dry frying pan for about a minute, turning frequently, until it wilts. Mix eggs, milk, cheeses, salt and pepper in a bowl (ricotta doesn't need to blend smoothly; clumps of it will be nice in the frittatas) and add spinach. Cut 5 squares of about 15x15cm of baking paper (I greased the papers with a little olive oil to make sure I'd get the frittatas out nicely) and put them in the holes of a muffin tray. Bake in 200 celsius for about 12-15 minutes. Garnish with pea sprouts.