SPINACH MUSHROOM WRAP

BEST OATMEAL
Ingredients:
6 cups water
2½ cups oats (dried, rolled, steel cut)
½ cup frozen cranberries (available at Agora, Meena Bazaar and other superstores)
½  cup dried apricots, chopped
¼ teaspoon salt, or to taste
Method:
Combine water, oats, frozen cranberries, dried apricots and salt in pan over low heat. Put the lid on and cook until the oats are tender and the porridge is creamy.

SPINACH MUSHROOM WRAP
Ingredients:
1 seven-inch lal atta roti
¼  cup sliced mushrooms
¼  tsp black pepper
2 cups fresh spinach
1 large egg, plus 1 egg white, lightly whisked
2 tbsp crumbled, low-fat feta cheese (or cottage cheese if you like)
1 tbsp tomatoes, chopped
Method: 
Place the roti on a microwave-safe plate and heat on high for one minute. Coat a small pan with cooking spray, and then place it over medium heat. Sauté the mushrooms and pepper for two minutes. Stir in the spinach and sauté for another one to two minutes, or until wilted. Add the eggs and cook, stirring often until they are set, about two minutes. Place the egg scramble in the centre of the roti, and then top it with the crumbled feta and tomatoes. To wrap, fold up one end, then both sides.

Saturday, June 27, 2015