These Stuffed Ham Rolls were the bomb!! Really quick and easy to make, could definitely be taken out as a packed lunch, and there’s plenty of scope for changing the fillings. I basically used what I had in the fridge, but you could get really creative and fancy with your fillings.
It’s best to use a good quality ham as the packaged cheap stuff is very processed and not too clean, but go with what you can afford. I find Aldi and Lidl actually do some quite nice hams. You may want to use large slices so that you can actually wrap the filling, particularly if your making these for a packed lunch. My ham slices were a bit small, so were just folded over the filling in a pitta style. Fine when using a knife and fork, but would have been awkward to eat with my hands.
The feta cheese and basil definately made these for me, so I do recommend some kind of cheesy herby filling. I had these for lunch but with the egg in there I’m definitely feeling a breakfast stuffed ham roll day coming on.
- Good quality ham
- 2 eggs
- A few broccoli florets
- 4-5 mushrooms
- 2 spring onions
- Half a vine tomato
- A few basil leaves (torn roughly)
- Small portion of feta cheese
- Black pepper
Melt a little coconut oil in a frying pan over a medium heat.
Slice the mushrooms, spring onions, and tomato. Cut the hard broccoli stems off so that you only have the actual florets (the soft ‘tree’ bit).
Place the brocolli in the pan and cook for 2-3 minutes, or until it starts to soften.
Add in the mushrooms, spring onions and tomato. Stir fry until the mushrooms are lightly browned. Then crack in the 2 eggs, and scramble the mixture.
Continue to stir fry the mixture until the scrambled egg is set to the desired consistency. Crumble in the feta cheese, stir it into the mixture so that it melts slightly. Remove the pan from the heat, and stir in the torn basil leaves.
Spoon the mixture onto the ham slices, and wrap the ham over. Season with black pepper.
Serve with salad leaves.