Rebecca's Greek inspired egg roll
3
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Recipe by our WW Ambassador Rebecca. Follow her on Instagram @rebeccaswwlife.
Ingredients
Red capsicum
¼ medium, thinly sliced
Egg(s)
1 medium
Dried oregano
⅛ tsp
Salt
⅛ tsp, garlic
Lemon juice
½ tsp
Mountain bread
1 individual, wheat variety
Tapenade (olive paste)
¼ tbs
Reduced fat feta cheese
10 g
Instructions
1
Preheat a flat sandwich press.
2
Arrange capsicum in a rectangle onto the sandwich press. Close sandwich press and cook for 2 minutes.
3
Meanwhile, whisk egg, oregano, garlic salt and lemon in a bowl. Season with pepper. Spread tapenade over mountain bread.
4
Pour egg mixture slowly onto sandwich press into the middle of capsicum (the capsicum will act as a barrier to keep it contained). Crumble feta over egg. Place mountain bread (tapenade side down) over the egg and close the sandwich press, cook for 20-30 seconds or until egg is cooked through. Flip over and roll up the mountain bread.Transfer to plate and serve immediately.
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