Friday, August 15, 2014

Laptop Lunches #146

Apple slices, some chunks of Honey & Ginger Love Beets tossed with carrot slices, ham and egg pinwheels (recipe below), and avocado chunks.

In recognition of there being more protein sources in the world than fish, and to celebrate my finally, finally being able to cook an omelet without tearing it to shreds, we have a new recipe today:

Ham and Egg Pinwheels

2 eggs
1 1/2 slices deli ham
Cooking spray

Spray a 10-inch nonstick skillet with rounded sides with cooking spray. Preheat on medium heat. Pour in egg. As the edges begin to set, pull them gently toward the middle and tilt the pan to allow the uncooked egg to flow underneath. (Do not, as I tended to do, pull the edges all the way to the middle. Just pull them in a little.)

Once the egg is set, gently slide a rubber spatula all around the edges until the egg begins to slide around the pan. Transfer to a plate.

You do not want to roll this while the egg is too hot, so go do something else for a while, like put on mascara or something.

Arrange ham slice(s) on the egg to ensure coverage of most of it, then roll gently into a log. Transfer to a flat cutting board and cut into slices with a sharp knife.

Voila!

You're going to see more omelet-based efforts from me soon, I believe. I'm very excited to have finally figured this one out. (If you're avoiding gluten, it's also a way to get to have pinwheels. There are few things I like more than a pretty pinwheel for lunch.)


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