Take lunch to the next level with these omelette Turkish rolls. Loaded with rocket, avocado and fetta, they’re sure to be a new favourite.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
8 Coles Australian Free Range Eggs, lightly whisked
80g fetta, crumbled
1 tbs olive oil
1/2 cup (150g) whole-egg mayonnaise
2 tbs basil pesto
400g pkt Coles Turkish Rolls, split, toasted
2 avocados, stoned, peeled, mashed
280g jar Coles Chargrilled Peppers, drained
60g pkt Coles Australian Baby Rocket
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the egg and fetta in a large jug. Whisk until well combined. Season.
Step 2
Heat 1 tsp of the oil in a small non-stick frying pan over medium heat. Pour one-quarter of the egg mixture into the pan and swirl to coat the base. Cook for 1-2 mins or until the egg is almost set. Use a spatula to fold in half. Gently transfer to a serving plate. Cover with foil to keep warm. Repeat, in 3 batches, with remaining oil and egg mixture.
Step 3
Combine the mayonnaise and pesto in a small bowl. Spread the roll bases with avocado. Spread roll tops with mayonnaise mixture. Top roll bases with egg mixture, peppers and rocket. Top with bread tops to serve.
8 Coles Australian Free Range Eggs, lightly whisked
80g fetta, crumbled
1 tbs olive oil
1/2 cup (150g) whole-egg mayonnaise
2 tbs basil pesto
400g pkt Coles Turkish Rolls, split, toasted
2 avocados, stoned, peeled, mashed
280g jar Coles Chargrilled Peppers, drained
60g pkt Coles Australian Baby Rocket
Description
Take lunch to the next level with these omelette Turkish rolls. Loaded with rocket, avocado and fetta, they’re sure to be a new favourite.
Method
Step 1
Place the egg and fetta in a large jug. Whisk until well combined. Season.
Step 2
Heat 1 tsp of the oil in a small non-stick frying pan over medium heat. Pour one-quarter of the egg mixture into the pan and swirl to coat the base. Cook for 1-2 mins or until the egg is almost set. Use a spatula to fold in half. Gently transfer to a serving plate. Cover with foil to keep warm. Repeat, in 3 batches, with remaining oil and egg mixture.
Step 3
Combine the mayonnaise and pesto in a small bowl. Spread the roll bases with avocado. Spread roll tops with mayonnaise mixture. Top roll bases with egg mixture, peppers and rocket. Top with bread tops to serve.
