EGG ROLL WRAP (V)

Servings: 2

Prep Time: 12 minutes

Nutritional values per serving:

calories 164, protein 8.5g, fat 8.7g (saturated 2.8g), carbs 12.1g (sugar 0.6g), sodium 0.73g

INGREDIENTS

• 4 medium free-range eggs
• 1 tsp dried oregano
• ½ tsp paprika or chilli powder (optional)
• salt & freshly ground black pepper, to taste
• 2 medium wholemeal tortillas
• 30g (2 tbsp) roasted red pepper pesto
• 2 tsp butter

Filling

• thinly sliced tomato
• finely sliced spring onion
• shredded lettuce or rocket

METHOD

• Prepare the eggs in two bowls. Crack two eggs and add half the oregano and paprika to each bowl. Season with salt and pepper and whisk.
• Heat a non-stick pan (preferably about the same size as the tortillas) over medium-high heat. Lightly toast the tortillas on both sides. Remove from the pan and spread one side of each tortilla with a tablespoon of pesto.
• Reduce the heat to medium and melt one teaspoon of butter. Tip a portion of egg mixture into the pan. As the egg begins to set place a tortilla (pesto side down) onto the egg and gently press it down into the egg. Cook for about 30 – 40 seconds, or until the egg has stuck to the tortilla and the egg is just set. Remove from the pan and allow the egg to cool for 30 seconds. Add tomato slices, scatter over the spring onion and lettuce, and roll it up.
• Repeat with the second tortilla.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food