These skinny egg rolls are the perfect spring-time introduction.

Light and tasty, you can whip one up in just a few minutes, call it lunch, call it breakfast, call it brunch.

Heck, call it what you like.

Not only is this one of the most versatile dishes ever, it's super-healthy, potentially a power sandwich.

Recipe is over the way, just 'read more' to find it.

In the meantime, I'd like to take this opportunity to say a great big thank you to fellow blogger Allen, for nominating me for The Versatile Blogger Award, but also for saying just the nicest things about Monistical.

It would be totally remiss of me to actually follow the rules, so I'm going to blatantly disregard them, naturally.

But! I would urge you to check out Allens blog, purely for the reason it is genuinely a joy to read, hailing as it does from glorious Pasadena (I've never been, but I'm certain it is glorious), and featuring some fabulously honest and delicious recipes. He also shares what seems to be a limitless collection of themed and uber-perfect crockery, utensils, and bake-ware.

Just saying.
Skinny Egg Rolls, my version of  a concept I first came across within the mother of all food blogs, 101 Cookbooks

A 2 egg version can be shared, or offer a more substantial lunch for one person, and offers a slightly thicker wrap to work with, however, once you get good at handling it, using just one egg gives you a lighter and more healthy wrap, and is my preference.

You will need a large, non-stick frying pan, at least 10" in diameter, and some oil in a spray format (I use the 1 calorie olive oil pump)

2 eggs, whisked well with a fork or balloon whisk until uniform in texture, with the tiniest pinch of salt added.
A few fresh chives, chopped
A small handful of baby spinach, rocket or watercress (or any combination of  all, some, or any other leafage you like)
A few olives, sliced
A small piece of crumbled feta
Lemon juice

Heat your pan on a medium setting, add a squirt of oil, allow to heat, then add your eggs; swirl the pan to obtain the thinnest of coverings and sprinkle the chives over the barely set omelette. It will take only 30 seconds or so to cook through.

Once set, slide out of the pan and add you fillings, squeeze over some lemon, roll tightly and slice in half on the diagonal.

Apply to face.

Other good fillings:
Lightly sautéed wild mushrooms with a teaspoon of cream cheese and a handful of spinach thrown in at the last minute.
Finely chopped tomato, red onion and parsley, mixed with a scant teaspoon of mayonnaise
Some very thinly sliced smoked salmon, a few capers and a good squeeze of lemon juice

I just love the vegetables of spring, these artichokes looked so beautiful I didn't want to cook them (I did, of course).

And with that random imagery, I bid you fair well, for now. 


04/04/2012 4:06am

a wonderful idea...enjoyed reading the write up too. =)


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