IP Approved: Egg & Spinach Rolls

Eggs & Spinach RollServes one person

 

1. 4 oz chicken, cooked and sliced
2. 2 eggs, lightly beaten
3. 1/2 cup green onions
4. 1/2 cup red bell peppers, chopped
5. 1 cup baby spinach, finely sliced
6. 1 tsp Dijon mustard
7. 2 Tbsp apple cider vinegar
8. 1 Tbsp olive oil
9. 1/4 tsp grapeseed oil
10. sea salt & pepper to taste 

To make the vinaigrette: in a sealable jar, mix together Dijon mustard, apple cider vinegar and olive oil; shake well (enough for 2 servings). 

In a bowl, mix together eggs, chicken, green onion and bell peppers.

Now, in hot non-stick pan with grapeseed oil, pour in mixture; let cook (stir often at first, when it starts to stick to the bottom, let sit). 

When the egg reaches a light brown color, flip; let cook. 

Once cooked, set on a flat surface and place spinach in the middle of the omelette, pour vinaigrette on top and roll.

Ready to serve!

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