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Green egg & spinach wrap Spicy spinach and spelt salad

Green egg & spinach wrap Spicy spinach and spelt salad
Green egg & spinach wrap Spicy spinach and spelt salad

6 free range eggs
200g Swiss chard
50g finely grated Parmesan
Salt and freshly ground black pepper to taste
3T extra virgin olive oil
1 cup cream cheese
3 spring onions, thinly sliced
100g baby spinach
Woolworths hot salsa
3 large chicken breasts, grilled (seasoned with salt and freshly ground black pepper)
Sririacha to season 

Blend the eggs and swiss chard together to form a green pancake like batter. Add the parmesan, salt and freshly ground pepper and blend again.
Brush the pan with the olive oil before pouring some of the batter in and swirling it in the pan to coat the whole surface of the pan.
Allow to cook for 30 – 40 seconds  before flipping over like a pancake cook the other side for 20 seconds before removing and setting aside.
Continue cooking the rest of the batter in the same way.
Dot some of the cream cheese on each wrap. Add some spring onions, baby spinach, salsa and chicken breasts that have now been thinly sliced. Drizzle some Sriracha over and roll up before cutting in half and serving. 
Recipe 2
Spicy spinach and spelt salad
4T extra virgin olive oil
200g  Swiss chard, roughly chopped
½ red onion, roughly chopped
1 red pepper, finely chopped
3 garlic cloves, finely chopped
1 beetroot, peeled and grated
1 sweet potato, cut into cubes (roasted in the oven with olive oil, salt and freshly ground black pepper)
½ small broccoli head, cut into small pieces
100g Feta, roughly chopped
5T basil, roughly chopped
3T roughly chopped parsley
2 red chillis, finely chopped
100g pecans/or walnuts, toasted and roughly chopped
2 X 200g Sachets of spelt
1 Lemon, zested and juiced
Salt and freshly ground black pepper to taste

Heat half the olive oil over a medium heat before adding the Swiss chard. Cook until wilted then remove from the pan.
Add the remaining oil along with the onion, peppers, garlic, beetroot, roasted sweet potato and broccoli. Turn the heat up to high and sauté until the vegetables have slightly charred and cooked through.
Return the spinach to the pan along with the feta, basil, parsley and chillis. Stir through to combine then add the pecans, spelt, lemon zest and juice. Toss together before seasoning and serving.

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