Egg roll with avocado and greens
4 servings
20 minutes
Egg roll with avocado and greens is a delicate blend of Japanese culinary traditions and fresh, healthy ingredients. A light omelet made with milk and starch serves as the perfect base for a filling of creamy avocado, aromatic greens, soft cheese, and juicy tomatoes. Lemon juice adds a slight tanginess that highlights the freshness of each component. This roll is an excellent alternative to traditional snacks; it’s suitable for breakfast, a light bite, or an elegant buffet. Its delicate flavor harmonizes with the spicy notes of black pepper and greens, creating an ideal dish for those who appreciate the balance of simplicity and sophistication. This recipe is inspired by the Japanese love for minimalism and natural flavors, transforming ordinary ingredients into a refined gastronomic delight.
1
Beat the eggs, milk, water, and starch. Add pepper and salt. Grease the pan with oil, place it over medium heat, and heat it well.
- Chicken egg: 4 pieces
- Milk: 3 tablespoons
- Water: 2 tablespoons
- Cornstarch: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Melted butter: to taste
2
Pour a third of the egg mixture into the pan and fry until the omelet is firm. Then flip it and fry the other side. Cook the remaining mixture.
3
Clean the avocado and remove the pit. Slice the flesh and drizzle with lemon juice to prevent browning. Chop the herbs. Slice the tomatoes and remove the seeds. Finely chop the flesh and mix with cheese and herbs, adding salt and pepper.
- Avocado: 1 piece
- Lemon: 0.5 piece
- Green: 1 bunch
- Tomatoes: 1 piece
- Soft cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
4
Spread the omelets with filling, roll them up, and cut into smaller pieces.