EGG ROLLS WITH SPINACH

Prep time: 15 mins Cook­ing time: 15 mins Serves 4

Friday - - Society -

6 eggs 2 tbsp milk 50g but­ter 1 onion, chopped 250g mush­rooms, chopped 3 tbsp flour 350ml milk 300g spinach, chopped 100g feta cheese, crum­bled METHOD 1 To make egg rolls, beat eggs and milk to­gether. Sea­son to taste. Heat 15ml but­ter in a small non-stick fry­ing pan. Pour a quar­ter of egg mix­ture into pan, swirl to cover base and cook un­til just done. Re­move from pan. Cover with foil to keep warm. Re­peat to make 3 more pan­cakes. 2 To make creamy spinach fill­ing, melt re­main­ing but­ter and sauté onion and mush­rooms un­til soft. Add flour and mix well. Grad­u­ally add milk, stir­ring all the while. Sim­mer for a few min­utes. 3 Add spinach and cover pan. Sim­mer for a few min­utes or un­til spinach is just cooked. Stir in feta. 4 Spoon some fill­ing on to each pan­cake. Roll up and serve.

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