Egg Rolls With Herbs

Egg Rolls With Herbs

I love these egg rolls with herbs just as they are but they become more of a meal when you add some type of filling to them (see below). 

They are very easy to make - you just need a good non-stick frying pan, preferably with a low edge like a pancake/crepe frying pan. 

I have put these egg rolls under breakfast recipes, especially as they are so quick to make, but they are also perfect for a light lunch together with a salad.

Eat them warm or cold - they are just as good either way which make them perfect for taking with you in a packed lunch.

Eggs are really nutritious, but only if you eat the whole egg as most of the nutrients are found in the yolk. I personally buy organic eggs and I recommend that you at least buy free range eggs if possible.

The egg yolk also contains essential nutrients and antioxidants - choline, lutein and zeaxanthin - that support brain and eye health.

Herbs of all kinds are rich in vitamins, minerals, antioxidants and fibre and can also add a lot of flavour to a dish.

I am also adding a firm favourite of mine, scallions/spring onions, to my egg rolls with herbs. This nutritious vegetable packs a punch taste-wise and I love adding it as a last touch to soups, casseroles and a lot of different Asian-style dishes. It is also great in salads. 

My favourite herb combinations for these egg rolls are chopped scallions and chives or scallions and fresh coriander or dill, but use whatever herbs you like. 

To make 4 egg rolls with herbs:

Extra virgin olive oil

4 eggs - organic or free range

2 tablespoons of chopped herbs

salt and pepper

  1. Beat one of the eggs egg with a little salt and pepper and add 1/4 of the herbs. Add a teaspoon Extra virgin olive oil to a non-stick frying pan over a medium-high heat. I use a a pastry brush to spread the oil out.
  2. Once the oil is quite hot, add the egg mixture to the pan, tilting the pan to move the mixture around for a thin and even omelette. Leave to cook for about 30 seconds, then use a spatula/turner to flip the omelette over and cook for a further 30 seconds.
  3. Transfer the omelette to a plate and cover with parchment (baking) paper. Repeat until you have 4 omelettes.

Tips For Fillings For Egg Rolls With Herbs

  • Spread a thin layer of light Philadelphia cheese over each omelette, add some green leaves like spinach and arugula/rocket and finally some smoked salmon. Roll into a tight roll.
  • For more of taste kick, mix the Philadelphia cheese with some creamed horseradish and spread over each omelette together with some green leaves and either some sliced avocado or smoked salmon, or both, before rolling up.
  • Add avocado mashed with some lemon juice and black pepper, crumbled feta cheese and green leaves to the omelette and roll into a tight roll.

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