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| recipe
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| ROLLED OMELETTE WITH
BROCCOLI SPROUTS & FRESH TOMATO SALSA |
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Serves
4
Cooking time: 15 minutes
8 eggs
2/3 cup (160ml) milk
1 punnet (75g) Parilla Fresh Broccoli Sprouts
1 small red onion (100g) chopped coarsely
1 medium avocado (250g) chopped coarsely
4 small tomatoes (520g) 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 |
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- Combine
eggs and milk in medium bowl; whish until smooth.
- Heat oiled small frying
pan; pour in a quarter of the egg mixture. Cover;
cook over medium heat until omelette sets. Remove
from pan; keep warm. Repeat with remaining egg
mixture.
- Combine broccoli sprouts,
remaining olive oil and all other ingredients
in a medium bowl; mix well.
- Place a quarter of the
broccoli and tomato salsa on edge of one omelette;
roll up carefully. Repeat with remaining omelettes
and salsa.
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