Savoury Spinach & Mushroom Egg Roll with Melting Swiss Cheese

  
This is kind of a cross between an Omelette & a Pancake type Breakfast dish. A Lovely Soft Golden Eggy Blanket encasing Warm Spinach & Nutmeg Filling with Sautéed Mushrooms & Sweet Shallots accompanied by Gorgeous Nutty Melty Swiss Cheese – Delicious! This makes a very large serving at 6 propoints or 2 propoints on the Filling & Healthy plan.   For the Egg Roll:

2 Eggs

A Tiny Dash of Skimmed Milk

1/4 Tsp Dried Parsley

Salt & Black Pepper   For the Filling

2 Shallots Finely Diced 

4 or 5 Chestnut Mushrooms 

A Large Handful Fresh Spinach

Fresh Nutmeg 

Salt & Black Pepper 

1 Slice Swiss Cheese

 Peel & slice the mushrooms. Lightly fry the shallots in sprayoil for a few minutes until softened. Add the mushrooms & continue to fry until the mushrooms are browning & soft. Rinse the spinach under cold water & shake off any excess water. Add the spinach to the mushroom & shallots & continue to fry over a low heat until the spinach is wilted. Season the filling with salt, black pepper & a small grating of fresh nutmeg. Meanwhile crack your eggs into a bowl & add the dash of skimmed milk, salt, pepper and the dried parsley. Beat the egg mixture well & pour onto a preheated pan that you have sprayed with oil. Cook the egg for a few minutes until brown & cooked through. Place the pan under a hot grill for a minute to cook the top, remove from the grill & place the cheese slice in the centre of the egg & put under the hot grill again for a further few seconds to a minute until the cheese begins to melt. Remove the egg roll from the pan onto a plate with a spatula & place the spinach & mushroom filling in the centre, roll up the egg roll, cut in half & Enjoy!   

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Delightful Spicy Turkey Meatball Marinara Sandwich on a Brioche Bun with Swiss Cheese & Butternut Squash Fries

   

This is just 10pp or 6pp on F&H. Turkey mince is a lot lower in propoints than regular 5% fat beef mince & is lighter in flavour so it lends itself well to a more delicate seasoning. I fancied a change from pasta & meatballs and these brioche burger buns & rolls are my new obsession at just 4pp each, why eat something you don’t like just to shave a point off? Go for the nice 4pp roll is what I say! This is still only 10 propoints anyway as it uses the light turkey mince. The swiss cheese adds a delicate creamy element & I’ve served it with crisp sweet butternut squash fries too. I really hope you enjoy this as much as I did!   For the Meatballs: 

500g Turkey Mince 

2 Slices of F&H approved Wholemeal Bread diced small (I used Brennans bgood)

A Dash of Skimmed Milk

1 Clove Garlic Crushed 

2 Shallots Finely Diced 

1 Tsp Dried Parsley

1/2 Tsp Dried Red Chilli Flakes 

1 Small Handul Chopped Fresh Basil

Salt & Freshly Ground Black Pepper 

For the Butternut Squash Fries:

1 Butternut Squash Peeled

Sprayoil 

For the Marinara Sauce:

2 Shallots Finely Diced 

500g Passata

1 Clove Garlic Crushed

1 Tbsp Tomatoe Purée 

1/2 Tsp Sweetener 

1 Tsp Dried Parsley 

1/2 Tsp Dried Oregano 

To Serve:

1 Slice Swiss Cheese 

1 Aldi Brioche Hotdog Roll

A Sprig of Fresh Basil  Preheat your oven to 200c. Cut your peeled Butternut Squash into chip shapes & spray well with oil. Place in the hot oven for 15 minutes, remove for 15 minutes & return to the oven for 20 minutes. Meanwhile pour a dash of skimmed milk into a small bowl & add the bread cubes & coat well allow to soak in the milk for a few minutes this keeps the meatballs moist during cooking as turkey has a tendency to dry out while cooking this will ensure it makes nice & juicy meatballs. After a few minutes squeeze out any excess milk with your hands & crumble the bread pieces into a large bowl with the remaining meatball ingredients. Mix well with a light hand taking care not to squash & condense the meat too much or your meatballs will be dense instead of light yummy morsels. Shape into 16 meatballs and place on a baking tray or in an ovenproof tin sprayed with sprayoil. Bake in the preheated oven for 25 minutes. To make the Marinara Sauce, fry the shallots over a medium heat in a saucepan sprayed with sprayoil for about 3 minutes add in the crushed garlic & cook for a further 30 seconds. Add the rest of the sauce ingredients & simmer over a medium heat until needed. Heat your brioche bun if desired & add the slice of swiss cheese, add the meatballs to ghe sauce & serve 4 meatballs per person in the brioche roll topped with a sprig of fresh basil & the butternut squash fries on tbe side. Dig in & enjoy!