omelette rollup

tags:

cooked, gluten free, paleo, warm

• avocado
• butter
• chicken breast fillet
• cinnamon
• coconut cream
• eggs
• goji berries
• grated tasty cheese
• honey
• mushrooms
• soy sauce
• spinach
• sultanas
• vanilla essence
• yoghurt

how to make it

This is one of our favourites - satisfying, delicious, and a little bit fancy, but still pretty quick and easy. It has two parts - the thin omelette (which is essentially an egg "crepe"), and the filling.

For the filling:
Melt some butter in a fry pan, and sauté diced chicken, sliced mushrooms, sultanas and goji berries. Season with soy sauce and honey.

For the omelette:
In a bowl, for each omelette mix up a couple of eggs, a dash of vanilla essence, some coconut cream and cinnamon. (Tip: use separate bowls for each omelette.) Pour omelette mixture into a non-stick crepe pan, and ensure the egg mix covers the pan evenly. Place spinach leaves and sprinkle grated cheese over the top.

When the omelette is cooked, slide off on to a chopping board, add a strip of filling, roll up and place on a plate.

Halve a small avocado and scoop some vanilla or natural yoghurt into the half, and serve.

(PS. I'm working on a better photo!)