Vegetable Omelette Rolls - alive magazine

Name: Vegetable Omelette Rolls - alive magazine
Ingredients: 8 large free-range eggs; 3/4 cup (180 ml) milk or unsweetened nondairy milk; 1/3 cup (80 ml) brown rice flour; 2 tsp (10 ml) fresh thyme; 1/2 tsp (2 ml) sweet smoked paprika (optional); 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) black pepper; 1 1/2 cups (350 ml) sliced mushrooms; 2 roma tomatoes, seeded and chopped; 2 spring onions, thinly sliced; 1 cup (250 ml) frozen spinach, thawed; 1/2 cup (125 ml) grated mozzarella cheese

www.alive.com

Serves 4 The great thing about these whimsical egg rolls is you don’t have to hover over the stove to make individual omelettes. Serve them for a weekend brunch…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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