IP Approved: Egg & Spinach Rolls
Eggs & Spinach RollServes one person
- 4 oz chicken, cooked and sliced
- 2 eggs, lightly beaten
- 1/2 cup green onions
- 1/2 cup red bell peppers, chopped
- 1 cup baby spinach, finely sliced
- 1 tsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1/4 tsp grapeseed oil
- sea salt & pepper to taste
To make the vinaigrette: in a sealable jar, mix together Dijon mustard, apple cider vinegar and olive oil; shake well (enough for 2 servings).
In a bowl, mix together eggs, chicken, green onion and bell peppers.
Now, in hot non-stick pan with grapeseed oil, pour in mixture; let cook (stir often at first, when it starts to stick to the bottom, let sit).
When the egg reaches a light brown color, flip; let cook.
Once cooked, set on a flat surface and place spinach in the middle of the omelette, pour vinaigrette on top and roll.
Ready to serve!
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