Premium
381 kcal
40 min.
Recipe for Lavash with roasted vegetables, scrambled eggs, and quinoa
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Unlock Fitatu PremiumNaN g
381 kcal
2 kcal
381.4
15.3g
18.2g
40.5g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Eggs chicken2× portion (120 g)
- Lavash2× piece (116 g)
- Peppers capsicum red4× slice (60 g)
- Zucchini50 g
- Onion0.25× piece (30 g)
- Lettuce3× leaf (15 g)
- Linseed oil1.5× tablespoon (15 g)
- Quinoa1× tablespoon (14 g)
- Mustard, smooth1× teaspoon (10 g)
- Olive oil0.5× tablespoon (5 g)
- Balsamic vinegar3 ml
- Butter0.5× teaspoon (2.5 g)
- Sweet paprika1× pinch (1 g)
- Oregano, dried, ground0.5× pinch (1 g)
- Salt2× pinch (1 g)
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How to make Lavash with roasted vegetables, scrambled eggs, and quinoa
1. Cut the bell pepper into medium-sized cubes, the zucchini into half-moons, and the onion into thin slices.
2. Place the vegetables on a baking sheet lined with parchment paper, drizzle with olive oil, and season with smoked paprika, oregano, and salt.
3. Roast the vegetables in a preheated oven at 180°C for 25 minutes.
4. In the meantime, cook the quinoa according to the package instructions.
5. Prepare the dressing by mixing linseed oil, French mustard, and balsamic vinegar.
6. Once the vegetables are roasted and slightly cooled, toss them in a bowl with lettuce and the dressing.
7. In a pan, cook scrambled eggs with butter.
8. Lay the lavash flat on a board, and place the roasted vegetables, quinoa, and scrambled eggs in the center. Fold in the sides of the lavash and roll it up.
9. You can eat it immediately or lightly toast it in a dry pan on both sides for a crispy texture.
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