Egg & ricotta sandwich

Egg & ricotta sandwich

Directions: 5 minutes
Cook time: 10 minutes
Servings: 4
Allergens: Eggs, Milk, Wheat and triticale,
Express Vegetarian

Ingredients

  • 6 eggs
  • 60 ml (¼ cup) ricotta
  • 15 ml (1 tbsp.) plain Greek yogurt
  • 30 ml (2 tbsp.) carrots, grated
  • 30 ml (2 tbsp.) coriander, chopped
  • Sambal oelek (spicy sauce) to taste (optional)
  • 1 green onion, finely chopped
  • Zest of half a lime
  • Salt and pepper
  • 4 whole wheat tortillas

Directions

  1. In a saucepan, bring water to a boil. Add the eggs and boil for 10 minutes.
  2. Remove from heat and allow to cool.
  3. Peel the eggs and mash with a fork.
  4. Add the remaining ingredients to the eggs.
  5. Spread mix on top of tortillas.
  6. Roll and cut tortillas into 2.5 cm (1 inch) slices.

Tips

At the grocery store, opt for tortillas with the least sodium.

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