For a modern twist on breakfast, fill a tortilla wrap with scrambled eggs and chives.
- Preheat oven to 180C or 160C fan-forced. Line a baking tray with non-stick baking paper. Arrange tomatoes on the tray and bake for 30 mins. Place the wraps in foil and place in the oven for 5 mins to warm through.
- Whisk eggs and cream together. Season with salt and pepper to taste. Melt butter in a heavy-based saucepan over medium-low heat until foaming. Add the egg mixture and use a wooden spoon to stir gently for about 5 mins until almost set. Stir in chives. Remove from heat and transfer to a warm serving bowl.
- Serve immediately with warm wraps and roasted tomatoes and cheese on the side so your guests can assemble wraps to their own taste.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set