If you have eggs, processed cheese and vegetables in the fridge, there is no better solution for breakfast!
The egg roll with cheese can be thought of as a variant of the omelette, just differently decorated and requiring a little more attention when cooking. But the main thing is that this recipe provides us with vitamins, which is very important in early spring. In terms of useful substances, according to experts from ShubaLife, the situation is as follows: eggs provide a large amount of protein, vitamins A, B and D, processed cheese contains not only proteins, but also fats, as well as vitamins A, E and D. Well, and for carbohydrates meet sweet peppers, herbs and wheat flour.
Egg rolls with cheese
Ingredients:
eggs – 6; milk – 100 g; wheat flour – 3 tbsp. l .; processed cheese – 2; cottage cheese – 200 g; sweet red pepper – 1; green onion; parsley; vegetable oil; salt, pepper
Let’s get to the egg rolls with cheese. Beat eggs with milk and flour until completely smooth. Salt, pepper. We heat the pan with vegetable oil and fry two omelettes in turn. Let cool and place them on foil.
Grate pre-chilled processed cheeses on a fine grater, add cottage cheese. We beat the mass. Salt and pepper. There we also send very finely chopped: sweet pepper, parsley and onion. We finally mix everything. Cheese filling is ready!
Lubricate omelettes with it, roll up into rolls and place in the refrigerator for an hour or two in foil. Everything that needs to happen to our egg rolls will happen in this time at this temperature setting. Take out and use!
