-
1
In a large bowl, beat together the eggs, herbs, sea salt and freshly ground black pepper. Place a ten-inch crepe pan or skillet on the stove over high heat. Add just enough olive oil to coat the pan. When the oil is sizzling, pour 1/4 of the egg mixture in to the pan, tipping the pan so that the eggs are evenly distributed. Cook until the omelet is set (this should take a minute or two). Using a spatula, flip the set omelet and let it cook for a moment more. Slide the cooked omelet on to a clean cutting board. Repeat this step until you have 4 delicate omelets.
-
2
In a small bowl, mix together the olive oil and sherry.
-
3
In a large bowl, toss together the prepared vegetables, nuts and crumbled goat cheese. Pour on the dressing. Toss again. Add sea salt and freshly ground black pepper, to taste. Gently toss one more time.
-
4
To assemble the roll, place one cooled omelet on a cutting board. Place one quarter of the prepared filling on one end. Roll the omelet into the shape of a wrap. Repeat until you have 4 rolls.
-
5
Serve at room temperature. Enjoy.
-
6
1. You can fill these rolls with any fresh vegetables you choose.
-
7
2. For a full meal, consider serving the rolls with some roasted potatoes, whole grain bread and a chilled bottle of white wine.
-
8
Written and owned by Dena Testa Bray
-
9
Dena Testa Bray Enterprises, LLC
-
10
All rights reserved.
-
11
Gathering Flavors
-
12
http://www.gathering-flavors.com
