Rolled Omelette Slice

Enjoy a protein-packed lunch with this delicious recipe from British Lion Eggs

  • Serves: 4
cal 265 low sugar
Rolled Omelette Slice
  • 6 large British Lion eggs
  • 15g or a large handful of parsley, chopped
  • 10g or a handful of basil, chopped
  • 1 clove garlic, smashed
  • 225g low-fat cream cheese (beaten to soften)
  • 120g smoked ham, shredded
  • 70g spinach, shredded
  • 50g Parmesan, finely grated

Nutrition: per serving

  • cal 265
  • fat 14.6g
  • sat fat 6.3g
  • protein 29.7g
  • carbs3.8g
  • sugar 3.6g
  • salt 1.47g

Ingredients

  • 6 large British Lion eggs
  • 15g or a large handful of parsley, chopped
  • 10g or a handful of basil, chopped
  • 1 clove garlic, smashed
  • 225g low-fat cream cheese (beaten to soften)
  • 120g smoked ham, shredded
  • 70g spinach, shredded
  • 50g Parmesan, finely grated
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Method
  • Beat together the eggs, parsley, garlic and basil.
  • Lightly oil a 37 x 25 centimetre baking tray and line with baking parchment. Pour in the mixture and bake at 180°C/350°F/gas mark 4 for 15-20 minutes or until cooked through. Leave to cool.
  • Once the egg has cooled, layer on the cream cheese, ham, spinach, and Parmesan.
  • Starting from one of the short ends, roll up the egg, to enclose the filling. Using a sharp knife, cut it into six-centimetre thick slices. Serve straight away or chill and serve later.

Recipes from Simon Rimmer created for British Lion Eggs

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Nutrition: per serving

  • cal 265
  • fat 14.6g
  • sat fat 6.3g
  • protein 29.7g
  • carbs3.8g
  • sugar 3.6g
  • salt 1.47g

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