Omelette Wrap
Ingredients
- 2 medium/large eggs, whisked together with a little milk (optional), we use soya milk but it can be any milk.
- 1 tortilla wrap
- 1 beef/large tomato
- ½ avocado (optional)
- 10g extra mature cheese
- Salt & Pepper, season to taste
- Handful of rocket
Instructions
- Preheat a non-stick pan on a low heat, and add the eggs.
- Move the eggs around the pan to cover, mix the egg lightly but once it starts to come together, stop and gently start to move a spatula around the outside to ensure it doesn't stick.
- Once the omelette is cooked (3-5 mins) on the bottom, with the top of the omelette still runny, place the tortilla wrap on top and lightly press down to make sure it sticks to the eggs. Leave for 1 minutes. Turn off the heat.
- Flip the egg and wrap over in the pan, so the wrap is now at the bottom. The residual heat from the pan will continue to cook the eggs.
- Season to taste, and sprinkle over the cheese on 1/2
- Place the tomato and avocado, on top of the cheese. Fold over the other half of the wrap so it becomes a sandwich.
- Slide on to a plate, and serve with rocket and a drizzle of olive oil.
Notes
Eggs need to be cooked low & slow, they cook quickly so you won’t be waiting too long, so be patient - time is taste!
Tried this recipe?Let us know how it was!