Speedy Veggie Roll Ups
These eggy roll ups are a take on a traditional Japanese egg roll but packed full of lots of colourful veggies making them a perfect lunchbox addition for adults or children alike.
This recipe can make use of any veggies you have in the fridge but just be mindful of dicing the veg as small as possible to ensure you can still roll the omelette.
Prep: 5 mins | Cook: 5 mins
Serves 2 people
Ingredients
- 3 large FREE eggs
- 1 tbsp milk
- Sea salt & cracked black pepper
- 50g grated carrot
- 1 spring onion, very finely diced
- 1/2 small red pepper, very finely diced
- Oil, for greasing
Method
- Crack the eggs into a jug, add the milk and season with salt and pepper. Whisk lightly to incorporate all the ingredients.
- Add the carrot, spring onion and red pepper to the egg mixture. Place a frying pan over a medium heat and grease with a little oil.
- Pour in 2/3 egg mixture and allow to fry for 2 - 3 minute until the omelette has just set. Start to carefully roll up the omelette pulling it to one side of the pan leaving enough room to add the last 3rd of mixture.
- Pour in the remaining mixture so it joins onto the end of the last omelette. Cook for a further 2 minutes until set and then continue to roll up to make one large eggy Swiss roll.
- Carefully remove from the pan and place on a chopping board. Allow to slightly cool before slicing (if eating straight away), otherwise allow to fully cool, slice and place in lunchbox.
