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Oldiesgal
Omelet wrap with oriental vegetables
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Ingredients
Directions
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In a bowl, beat 1 egg with 1 tablespoon of water. Heat half of the butter in a frying pan. Let the beaten egg flow over the bottom to a thin omelette. Let the omelette solidify and then slide on a plate. Make an omelet in the same way until all the eggs are gone.
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Cut the peppers into long, wafer-thin strips. Cut the spring onions into pieces of 5 cm and then into wafer thin strips. Mix the sweet pepper and blueberry strips in a bowl with the carrot salad and stir in the soy sauce and wok oil.
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Brush the omelettes with peanut butter and spread the vegetables in a thick strip. Roll up the omelette as wraps. Cut them diagonally in half and wrap each half tightly in plastic foil.
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Nutrition
360Calories
Fat46% DV30g
Protein24% DV12g
Carbs2% DV7g
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