4 February, 2017
Cheesy Egg-Rito
Cheesy Egg-Rito
Serves: 1
Ingredients:
- 1 egg, beaten
- 2 mushrooms, halves and sliced
- 1/2 cup baby spinach, shredded
- 20g cherry tomato, diced
- 30g turkey, shredded
- 1 garlic clove, finely diced
- 1 tablespoon light cream cheese
- 1 tablespoon grated cheese
Method:
- Place the mushrooms, spinach, tomato, turkey and garlic in a small saucepan with a tablespoon of water and simmer over a medium heat for 3-5 minutes until the spinach is wilted and the mushrooms has softened
- Add in the cream cheese and grated cheese and stir through
- Reduce the heat to low and continue to simmer while you cook the egg
- Heat a 20-23cm skillet over medium heat and spray with cooking spray
- Pour the beaten egg into the skillet and roll the egg around to ensure all of the skillet is coated and the egg is evenly spread
- Replace the skillet on the cooktop and cook over medium heat for 2-3 minutes until the edges are golden and turning up
- Flip the egg crepe over and cook for another 30 seconds
- Transfer the egg crepe to a plate or board and place half of the filling in the middle of the egg crepe and fold the crepe into a parcel/burrito and gently transfer to your serving plate
- Top the egg-rito with the remaining mixture
Nutritional Value:
- Calories: 250
- Total fat: 16.2g
- Total carbohydrates: 7.1g
- Protein: 19.1g
Recipe Notes;
- This recipe is best served fresh, but can be stored in the fridge for up to 2 days covered
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.