Rolled omelette slice - lunchtime one-pot
- Serves: 4
- Prep: 10 mins
- Cook: 20 mins
Ingredients
6 large British Lion eggs
15g or a large handful of parsley, chopped
10g or a handful of basil, chopped
1 clove garlic, smashed
225g low fat cream cheese (beaten to soften)
120g smoked ham, shredded
70g spinach, shredded
50g Parmesan, finely grated
Method
- Beat together the eggs, parsley, garlic and basil.
- Lightly oil a 37 x 25 centimetre baking tray and line with baking parchment. Pour in the mixture and bake at 180C/350F/gas mark 4 for 15-20 minutes or until cooked through. Leave to cool.
- Once the egg has cooled, layer on the cream cheese, ham, spinach, and Parmesan.
- Starting from one of the short ends, roll up the egg, to enclose the filling. Using a sharp knife, cut it into six centimetre thick slices. Serve straight away or chill and serve later.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
283 | 3.0g | 30.5g | 17.5g | 13.3g | 2.1g |
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