Veggie rolls with soft egg

  • Difficulty: Easy
Servings: 1 yield(s)
  • 1/2 Fine chopped Zucchini
  • 2 tbsp Fine chopped onion
  • 1/4 cup Green peas
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil
  • 2 tbsp Parmesan cheese (Optional )
  • 1 Organic egg
  • 2 Sheets of Filo leave
  • 1 tbsp white vinegar
  1. In a large saucepan add the olive oil, zucchini, onion, and green peas. Cook on medium-high heat for few minutes or until get golden brown. Then add the salt and black pepper.
  2. fold one filo leave in half, put half of the cooked veggies and add one tbsp of parmesan cheese. Roll up the filo leave. Do the same for the second filo leave.
  3. Place the filo roll in ovenproof dish brush with melted butter on the rolls surface. Bake at 220 C for 6-8 minutes or until get golden brown color.
  4. Add water in a saucepan, add 1 tbsp white vinegar. On medium heat bring to simmer add one egg and cook for 2 minutes (for runny soft egg).
  5. Place the rolls in a plate then place the egg on the top, sprinkle some parmesan cheese. Enjoy!