Carb-proof en yummy, a recipe for the omelette wrap!
No carbs and still feel full after eating it. The omelette wrap is a wonderful invention!
Omelette wrap with green beans & mushrooms (4 persons)
– 8 eggs
– half a leek
– 400 gr chestnut mushrooms or a mix of mushrooms
– 400 gr green beans
– tuft of (flat-leaved) parsley
– 1 clove of garlic
– 1 tsp chili flakes
– salt & pepper
– olive oil
How to make it
Cut the ends of the green beans and then through the middle. Wash the mushrooms and cut them in thin slices. Wash and cut the leek in half and then in smaller pieces. Press the garlic with a garlic press and cut the parsley finely.
Whisk the eggs in a bowl, mix it with the parsley and add salt & pepper to taste.
Heat up a frying pan with olive oil and fry the leek and garlic. After two minutes, add the green beans and mushrooms. Add some chili flakes, salt and pepper to taste. Continue frying for about 8 minutes until everything is fully cooked.
Heat up another frying pan (not too big) with some olive oil and fry the omelettes in 4 turns. Do so by pouring some of the egg mixture into the frying pan and make sure that the egg is spread around the surface properly. Open up the omelette a little with a spatula so that the egg mixture can be all cooked nicely. Turn down the heat to low. After about two min you should be able to loosen up the omelette from the pan. Flip the omelette (tip: put a plate on the omelette, turn the frying pan upside down and then easily slide the omelette back into the frying pan). Let it fry on the other side for about half a minute and the omelette is done. Repeat with the other three omelette. If necessary, keep the omelettes that are already done warm in the oven at 100 degrees Celsius.
Place the omelettes on 4 plates. Divide the vegetables evenly and place them on top of the omelettes, then fold the omelette to close it.
Tip: check out more delicious recipes of The Lion Kitchen on thelionkitchen.com >>
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