🍽️ Herb Roulade on Tomato Bread

Name: Herb Roulade on Tomato Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 1 egg; 0.5 bunch chopped herbs (e.g. chives, cress, parsley, chervil); 2 tbsp low-fat milk; salt; pepper (from the mill); 1 tomato; 1 slice whole grain bread; 0.5 tsp rapeseed oil; 2 tbsp corn kernels (from the can); 2 tbsp sprouts (alfalfa, radish or lentil sprouts)

264 kcal · 30 min · 4 servings

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Ingredients

1 egg
0.5 bunch chopped herbs (e.g. chives, cress, parsley, chervil)
2 tbsp low-fat milk
salt
pepper (from the mill)
1 tomato
1 slice whole grain bread
0.5 tsp rapeseed oil
2 tbsp corn kernels (from the can)
2 tbsp sprouts (alfalfa, radish or lentil sprouts)

Instructions

1. Whisk the eggs in a bowl with the herbs, milk, salt, and pepper thoroughly.
2. Slice the tomato into thin slices.
3. Place the tomato slices on the bread.
4. Heat the oil in a small non-stick pan.
5. Add the corn and the egg mixture to the pan.
6. Push the mixture together repeatedly with a wooden spatula until the scrambled eggs are set.
7. Distribute the scrambled eggs over the tomato slices.
8. Decorate the dish with the sprouts and some cress.

Nutrition per serving

kcal: 264
Protein: 14 g · Fett/Fat: 10 g · Carbs: 29 g