Philly Cheese Steak Egg Wrap
1/2 tsp Dijon Originale Mustard
1/2 tsp Worcestershire Sauce
25 g, Red Bell Pepper/Capsicum
40 gram, White Button Mushroom – Raw
80g, Beef lean only, cooked
1 x extra large egg (700g)
4 medium (4-1/8″ long), spring onions raw
30g, Gruyere cheese
Heat griller/broiler. In food processor, add cheese, mustard, Worcestershire sauce, spring onions and peppers until smooth. Spread cheese mixture on egg wrap. Arrange beef over cheese, leaving a thin cheese border. Place under griller for 2 mins, until cheese bubbles and browns.
Whisk egg, pour into smallest very hot frypan and tilt over and over until cooked. Place under griller/broiler until set on top. Lay on bench with parchment paper and frypan on top to keep flat.
Recipe posted by: Dale Hoffman