Rain­bow Egg Wrap

Course: Lunch Skill level: easy Serves: 1

The People's Friend - - Cookery -

1 tbs veg­etable oil

3 spring onions, chopped finely 2 large Bri­tish Lion eggs

Salt and freshly ground black pep­per, to taste

4 tbs beet­root or plain hou­mous 1 medium car­rot, washed and grated

A hand­ful of co­rian­der leaves

1 Heat the oil in a non-stick fry­ing-pan, add the onions and fry un­til soft. Beat the eggs with the sea­son­ing, add to the pan and cook for about two min­utes or un­til set and the base is golden. Flip over and cook for a fur­ther minute.

2 Trans­fer to a board and leave to cool – this can be done the night be­fore and chilled.

3 To as­sem­ble, spread the hou­mous over the egg wrap, then scat­ter over the car­rot and co­rian­der. Fold in the edges and roll up to en­close the fill­ing. Wrap in bak­ing pa­per or cling film and chill un­til ready to eat.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.