• Home
  • Home
  • Home
  • Home
  • Home
  • Home
    Copyright © Parilla Group 2013
    Follow Us  facebook   Pinterest Separator Call Us  Phone  02 9792 7400
    Rolled Omelette with Broccoli Sprouts & Tomato Salsa (Serves 4)

    A light and tasty vegetarian option that is ideal for picnics or lunch.




    8 eggs
    2/4 cup (160ml) milk
    1 punnet (75g) broccoli sprouts
    1 small (100g) red onion chopped coarsely
    1 medium (250g) avocado chopped coarsely
    4 small (520g) tomatoes chopped coarsely
    1/4 cup loosely packed, coarsely chopped fresh coriander
    1 clove garlic, crushed
    2 tablespoons lime juice
    1/3 cup extra light olive oil


    1. Combine eggs and milk in medium bowl; whisk until smooth.
    2. Heat oil in small frying pan; pour in a quarter of the egg mixture.
    3. Cover; cook over medium heat until omelette sets
    4. Remove from pan; keep warm. Repeat with remaining egg mixture.
    5. Combine broccoli sprouts, remaining olive oil and all other ingredients in a medium bowl; mix well.
    6. Place a quarter of the broccoli and tomato salsa on edge of one omelette; roll up carefully. Repeat with remaining omelettes and salsa.