Wednesday November 9, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 4 eggs
- 2 tsp cornflour
- 1 Tbsp water
- 1 Tbsp olive oil
- 1 Tbsp salt reduced soy sauce
- 1 Tbsp peanut butter
- ½ cup bean sprouts, chopped
- ½ cup prepared vegetables e.g. grated carrots, diced broccoli, chopped spring onions
- 1 Tbsp chopped coriander
- 12-16 sticks cucumber, about 10 cm long
- 1 Tbsp chopped parsley
Instructions
- Beat the eggs, cornflour and water in a bowl about 10 cm long.
- Heat a heavy-based frying pan, first add oil and then a quarter of the egg mixture and swirl around the pan to make as thin as possible. The mixture sets quickly.
- Transfer to a plate and repeat the process 3 more times. Cool.
- Mix soy sauce and peanut butter together in a large bowl. Add bean sprouts, vegetables and coriander and mix together.
- Spread a quarter of the mixture on each omelette and place 3-4 cucumber sticks in the middle.
- Fold in the sides and roll up to make a parcel.
- Slice in half and serve sprinkled with parsley.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 122.13kcal |
| Protein | 9.4g |
| Total fat | 6.8g |
| – saturated fat | 1.5g |
| Carbohydrates | 4.8g |
| – sugars | 3.3g |
| Fibre | 2.2g |
| Sodium | 230mg |
Eggs are versatile and great for many recipes and also a great source of protein.
Proteins are an essential building block for the body and a source of energy, as well as being important for our brain health.
To learn more about proteins and why they are so important, we suggest checking Diet and the Brain – Proteins (cognition and brain performance).
