Mushroom Florentine Egg Wrap

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    • Mushroom Florentine Egg Wrap

    Ingredients

    • 5 carton Liquid Egg Whites
    • 750ml Water
    • 500g AP flour, Sifted
    • 1000g Baby spinach, Washed
    • 2000g Mushrooms, Sliced, roasted
    • 1500g Beefsteak or Roma tomato, Medium diced
    • 1000g Swiss cheese

    Directions

    1. Mix together egg whites and water. Slowly whisk in flour until fully incorporated and there are no clumps.
    2. Heat a 10″ non-stick pan over a medium heat. Spray with cooking spray if necessary to avoid sticking.
    3. Pour approximately 125ml of the egg solution into the pan. Tilt and rotate the pan to ensure that there is an evenly cooked coating of egg.
    4. Once fully cooked all the way through (avoid browning the eggs), turn the eggs onto a clean surface, separated by wax paper.
    5. Let egg wraps cool fully before using.
    6. One at a time, fill each egg wrap with 20g baby spinach, 40g mushrooms, 30g tomato, and 20g Swiss cheese, placing ingredients in the middle of the wrap.
    7. Carefully fold the bottom of the wrap (closest to you) over the ingredients, then fold in the left and right sides, then finish rolling the wrap from the bottom.
    8. Serve whole or pre-slice for presentation.
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