Ha-Eun from Coralville, Iowa said:
I hope this wonderful campaign spreads all over the world, especially for children.
This is basically a thin omelette rolled up tightly. They are best made one day in advance and chilled before slicing. If you have fresh herbs handy use them up, but don’t use dried as the flavours are too strong.
Prep time: 10 min
Cook time: 10min
Makes 24
Always have some on hand for quick scrambled egg.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Best used as a condiment.
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