I used to tear up an All-you-can-eat-Chinese-buffet! Atop my plate-o-gluttony, were usually not one, but two, precariously perched fried egg rolls. Not sure when or were I fell in love with these grease-laden mystery tubes, but they probably ‘had me at “fried”‘.
Thank goodness I can easily forego Chinese buffets and their previously tempting egg rolls, now, knowing how disgustingly synthetic and chemical-ly (made up word) the contents are.
Now I nosh on a higher quality fare, like this little gem I invented recently.
It’s so easy I can’t believe I didn’t think of it sooner…
Chop 1/2 red pepper, 2 mushrooms and 1/3 small onion (more or less depending on your relationship with onions)
Sauté onion and mushrooms in 1 tsp of oil while you
Whisk 2 eggs, 1/4 cup cheese (I’ve used parmesan, swiss and goat cheese), the chopped red pepper, and a pinch of salt and pepper together.
Pour whisked contents into pan for scrambling
While scrambling, cut stem out of a swiss chard leaf*, which you will then use to wrap your egg scramble.
Viola!
Healthy, easy, yummy egg roll!
(*I suppose you could use any edible leaf, but chard tops the ANDI score charts, and holds together well so give it a try)
Dr. Maddy Day 