Scrambled Egg Rolls Recipe

Summary

Preparation Time8 MinCooking Time20 Min
Ready In28 MinDifficulty LevelEasy
Health IndexHealthy++Servings2
MethodMain Ingredient
Interest Group

Ingredients

 Wholemeal rolls2 Ounce (2 Small Sized, 1 Ounce / 25 Gram Each)
 Eggs2 , beaten
 Skimmed milk2 Tablespoon
 Fresh parsley1 Tablespoon, chopped
 Cayenne pepper1 Pinch
 Freshly ground black pepper1 Dash

Nutrition Facts

Serving size

Calories 144 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 211.8 mg70.6%

Sodium 188.9 mg7.9%

Total Carbohydrates 14 g4.8%

Dietary Fiber 2 g8.2%

Sugars 3.2 g

Protein 10 g20.2%

Vitamin A 20.3% Vitamin C 17.4%

Calcium 5.6% Iron 8.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) From the top of each roll, cut a thin slice.
2) By removing some of the bread from the bottom, hollow out the base of the rolls .
3) Preheat the grill moderately.

MAKING
4) In a small non-stick saucepan, place the eggs and milk and heat gently for 1-2 minutes, stirring occasionally until the eggs just begin to set.
5) Add the parsley.
6) Remove the pan from the heat.
7) Meanwhile, under the hot grill, lightly toast the rolls..
8) Fill both rolls with the scrambled egg mixture and sprinkle with cayenne and black pepper.
9) Cover the rolls with lids.

SERVING
10) Serve the hot egg rolls immediately.
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