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Vegetarian

Breakfast Wrap

These veggie breakfast wraps are great to make in batches for when you want a quick breakfast-on-the-go. Wrap in foil to eat on the day.

Serves 1

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Calories Per Serving
405
Bob's  Kitchen Recipe Card

Ingredients for  1  Serving

  • 45g
    Pepper (about half a pepper), sliced
  • 2
    Mushrooms, sliced
  • 80g
    Spinach
  • Pinch
    Ground paprika
  • 2
    Eggs, beaten
  • -
    Freshly ground black pepper
  • 1 tsp
    Freshly chopped parsley
  • 1
    Tortilla wrap

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.)with low calorie cooking spray
  2. Add the eggs and cook to allow the eggs to scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley.
  3. Place the tortilla on a microwave-safe plate and heat on high for 10 seconds.
  4. To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides.

Notes

These can be frozen in a ziplock bag (wrap in baking paper if you have a few in one bag to stop them sticking). Allow to defrost overnight and reheat in the oven or microwave in the morning (if using a microwave, take care not to overcook the wraps when reheating as it will make the eggs rubbery and the wraps soggy, they just need to be nice and warm, not completely cooked through again).