Egg cannelloni with creamy spring veges and roast tomato sauce
Mains
1 ratingsRate

Egg cannelloni with creamy spring veges and roast tomato sauce

This vegetarian egg cannelloni with creamy spring veges and roast tomato sauce recipe, is one of those all-time family favourites for lunch or dinner, gluten free option and high in calcium, protein and fibre.
Serves: 2
Time to make: 35 mins
Total cost: $13.96 / $6.98 per serve

(at time of publication)

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Rate and share:

Photographer: Bryce Carleton

2 comments on Egg cannelloni with creamy spring veges and roast tomato sauce

  1. 25326259 April 6, 2022 at 1:38 am #

    This Recipe serves 2 how come you say make 6 omlettes The picture shows only 4 omlettes, especially since there are 8 asparagus spears which woul be 2 in each.

    • Jen deMontalk April 11, 2022 at 12:30 pm #

      Hi there
      Apologies for any confusion. The asparagus should be chopped into 3cm peices. The picture shows two of the egg ‘cannelloni’ already dished up. There are three cannelloni per person with the vegetables evenly distributed among them.

      Warm regards
      Jenny de Montalk, HFG editor

Leave a Reply

Go to homepage*Subsequent months will be $2.75