Omelette wraps

Cooking Eggs Omelette wraps

Love eggs This simple omelette wrap is the easy way to eat them on the run!

Lables: Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Whisk eggs, chives and 1 tablespoon water in a jug. Season with salt and pepper.
  2. Heat 1/2 the oil in a 20cm (base) frying pan over medium-high heat. Add 1/2 the egg mixture. Swirl to cover base of pan. Cook for 2 to 3 minutes or until just set. Transfer to a plate. Repeat with remaining oil and egg mixture. Cool completely.
  3. Place wraps on a flat surface. Spread with mayonnaise, top with omelette. Divide spinach, bacon, tomato and fetta between wraps. Season with pepper.
  4. Roll up wraps tightly to enclose filling. Serve, or pack and refrigerate until required.

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4 eggs
1 tbsp chopped fresh chives
1 tbsp extra virgin olive oil
2 spinach and herb wraps
2 tbsp mayonnaise
30g baby spinach
2 middle bacon rashers, rind removed, halved, cooked
1 small tomato, halved, sliced
40g marinated fetta, crumbled

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Eggs
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