Servings: 10 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins
Snacks | Lunch | Quick
One of the things that people miss as soon as they reduce their carb intake is bread. Sandwiches for lunch, rolls with soup etc. This picnic roll recipe is so simple and quick to make and the perfect substitute for bread. It makes a great "roll" stuffed full of all your favourite fillings. Add in proteins, fats and some mixed leaves and veg for a really nutritious dish. Filling ideas include: cream cheese, chives and smoked salmon, pesto chicken, cheddar cheese and tomato, avocado, sea salt and rocket. You can be creative by adding extra flavours, herbs and spices to the base. Perfect for a kids or adults lunchbox, an after school snack, a picnic in the park or a winter warmer alongside a bowl of soup.
- eggs (4 large)
- spinach (handful)
- basil (handful)
- mozzarella (3 tbsp, grated)
- sea salt (pinch)
- pepper (pinch)
Preheat oven to 180c and place a walled baking tray (I used 31cm/20.5cm) in to the oven lined with a silicone baking mat / greaseproof parchment.
Into a mixing bowl add 4 eggs and mozzarella and whisk - put aside.
Place the seed mixture into a pan and toast until golden brown.
Finely chop basil and spinach.
Add all the ingredients in to the egg mixture and combine until full mixed.
Take baking tray out of oven and immediately pour mixture on to it and place back in to oven.
Bake for about 10-15 minutes until golden brown.
Carefully remove. Place on a baking tray and peel off the baking parchment.
Allow too cool.
Place all your filling ingredients horizontally along the length of the egg base in lines- from one side to the other.
Once you have finished roll from the long side to the other.
Using a sharp knife, cut in to bite sized rolls and serve with salad or other finger food.