Name: Curried Egg Roll
Yield: 311.25 grams
Ingredients: 3 large eggs (150 g); 1 tsp of spices, curry powder (2 g); 1/2 tbsp of yoghurt, Greek, plain, nonfat; 1/2 tbsp of mayonnaise whole egg (7 g); 1 cup of baby spinach, raw (30 g); 4 slices of bread, wholegrain (128 g); 2 bread rolls, wholegrain (86 g)

For a simple lunch packed with protein, give this curried egg sandwich recipe a try. This is a low calorie high protein lunch that will keep hunger pangs well and truly at bay. Great for a nutritious lunch on the go or kids lunch boxes. Make extra filling - it will keep in the fridge for up to 5 days and you can assemble the sandwich in minutes when needed.

Ingredients

or3 large eggs (150 g)

or1 tsp of spices, curry powder (2 g)

or1/2 tbsp of yoghurt, Greek, plain, nonfat

or1/2 tbsp of mayonnaise whole egg (7 g)

or1 cup of baby spinach, raw (30 g)

or4 slices of bread, wholegrain (128 g)or2 bread rolls, wholegrain (86 g)

Preparation

Cook eggs until hard boiled, roughly 8 minutes. Shell hard boiled eggs, place into a bowl and smash with a fork.

Add curry powder,mayonnaise and yoghurt and stir until combined.

Spread mixture onto bottom of two rolls. Add spinach and place roll top on.

Nutritional information

	Per 100 g	Per portion (156 g)	% DRI
Energy	169 kcal	263 kcal	13 %
Fat	6 g	10 g	15 %
Fatty acids, total saturated	2 g	3 g	15 %
Cholesterol	180 mg	280 mg	93 %
Sodium	262 mg	408 mg	17 %
Carbohydrate	17 g	26 g	9 %
Sugars	3 g	4 g
Fiber	2 g	3 g	13 %
Protein	11 g	17 g

Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

Curried Egg Roll

Thursday, May 02, 2019