» Vegetarian Recipes » Egg rolls and Mixed Vegetables

Egg rolls and Mixed Vegetables

(Serves1)

Ingredients

• ½ Medium red bell pepper, diced and ½ Medium yellow bell pepper, diced
• 1 red onion, diced
• 4 Medium mushrooms, thinly sliced
• 1 Medium tomato, seeded and diced
• ½ Teaspoon garlic, crushed (optional)
• 1 Teaspoon of parsley flakes, dried
• ½ Teaspoon of oregano, dried
• 1 Tablespoon of soy sauce
• 2 Large eggs, beaten 
• 1 Tablespoon of olive oil
• Olive oil spray
• Salt and pepper to season (optional)
• 1 Handful of mixed lettuce leaves
• 5 grape or cherry tomatoes, halved

Method

1. Heat 1 tablespoon of olive oil in a medium size fry pan on high heat, add bell peppers, onion, mushrooms, tomato, garlic and herbs.
2. Toast vegetables for a few minutes then add the soy sauce combining well. Cook until vegetables are soft stirring occasionally to prevent sticking.
3. Heat a small non-stick frying pan over medium to high heat and spray pan with olive oil spray.
4. Slowly pour a small amount of the egg mixture into the pan (enough so it is like a pancake) and cook until golden brown on either side. Repeat with the rest of the mixture.
5. Once the egg “pancakes” are cooked, place them on a plate, put your mixed vegetables on the edge of the egg pancake. (Roll the egg gently and do not tuck in the sides as the egg will break).
6. Put the mixed lettuce and halved grape/cherry tomatoes on a serving plate. Place the egg rolls on top of the lettuce, season and garnish with a sprinkle of parsley and any left over vegetables.