Preparation & cooking time: 2 min / 3 min
– 120ml Two Chicks Free Range Liquid Egg White
– 50g ready cooked red and white quinoa
– 30g fresh blueberries
– 15g sunflower seeds
– 3 tbsp maple syrup
– splash of sunflower oil
1. Mix the egg white with the maple syrup. Heat a non-stick frying pan, add the oil and quinoa and stir until the quinoa is separated. Pour in the egg white and cook, stirring with a wooden spatula until the mix begin to set. Push the cooked egg white into the centre of the pan, allowing the uncooked egg white to fill the gap, until no more runny mixture remains.
2. Scatter the blueberries and then the sunflower seeds over the top. Cook for 1 more minute until the base is golden, then remove from the heat. Slip onto some baking parchment, blueberry side up, and leave to cool for a few minutes. Roll up and its ready to go!