EGG ROLL WITH MUSHROOMS AND VEGETABLES | Chef Oropeza

INGREDIENTS

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Canola oil spray, use as needed

4 eggs

1 tbsp canola oil

1 garlic clove, minced

1 portobello mushroom, julienne cut

1 tbsp chopped cilantro stems

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1 cup tomato, halved cherry

1 pinch of salt

1 pinch of ground black pepper

2 slices of low fat ham turkey breast

8 strawberries washed, disinfected and quartered

2 cups baby spinach, washed and disinfected

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METHOD OF PREPARATION – Time 15min

For the rolls

Heat a medium sized nonstick skillet and drizzle with a little canola oil spray. Add a quarter of the egg mixture to the pan and tilt to cover the entire surface to form a thin layer of egg, almost like a tortilla. Cook over low heat until the omelet is firm and lightly browned. Flip over to finish cooking and remove from pan being careful not to break it. Put aside on a plate and repeat with the remaining portions for additional rolls. TIP: To make the egg mixture more flexible and keep it from breaking while cooking, add a little bit of milk – preferably low fat.

For the filling

Heat oil in a frying pan, soften the garlic cloves and add the portobello. Occasionally, turn the portobello until they´re perfectly cooked; add the cilantro stalks on top and cook until the mushroom softens. Add the spinach to the pan and let them wilt; incorporate the tomatoes and cook until lightly browned. Season it with salt and pepper.

For assambly

Place an omelet on your work surface, add a bit of the filling to the center and roll up the tortilla. Wrap the roll with a half slice of ham to keep it from opening and repeat with the remaining portions. Serve immediately, accompanied with strawberries and enjoy.

Source: Chef Oropeza Come Rico y Sano