Egg Pinwheels
Kids love these colourful rolls of egg and tortilla and would be happy to wrap their own. Look for flavoured tortillas for even more colour.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 358 |
| pro | 14 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 35 g |
| fibre | 2 g |
| sodium | 469 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 21% |
| vit A | 19% |
| vit C | 42% |
| folate | 24% |
Suggested Recipes
-
2 large (10-inch/25 cm) tortillas
1/4 cup (50 mL) flavoured light_cream_cheese (such as sun-dried_tomato)
4 leaves leaf lettuce
2 eggs
1/4 cup (50 mL) diced sweet red pepper
Preparation:
Spread tortillas with cheese; cover each with 2 lettuce leaves. Set aside.
In small bowl and using fork, whisk together eggs, 2 tsp (10 mL) water and pinch each salt and pepper. In 6-inch (15 cm) nonstick skillet, heat 1 tsp (5 mL) vegetable oil over medium-high heat; pour in half of the egg mixture. With fork, stir for 10 seconds. Cook for 40 to 60 seconds or until almost set, gently lifting edges with spatula to allow uncooked egg to flow underneath.
Slide eggs onto lettuce; top with half of the red pepper and roll up. Slice into pieces if desired. Repeat with remaining egg mixture and red pepper.
Source
© CanadianLiving.com
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