The morning after I teach an evening cookery class a Spinach Breakfast Wrap is just what I need to start the day. Easy to make, packed with protein, low in carbs and high in flavour, this green wrap can be stuffed with a variety of fillings. Also a great way to pack vegetables into your breakfast and get you well on the way to your five a day.
Spinach Breakfast Wrap
2 eggs
2 handfuls spinach
salt and pepper
Possible fillings – beans, avocados, alfalfa sprouts, roasted vegetables, cheese, cooked mushrooms, toasted seeds
Break eggs into a large a liquidiser or a jug to use with a hand blender, season with salt and pepper and add two handfuls of baby spinach leaves Set aside until ready to cook.
Heat a large frying pan over a medium heat and add oil. Give a quick stir to the egg/spinach mixture then pour into the pan and tilt the pan to spread the mixture like making a pancake. With a rubber spatula, push one edge of the egg toward the center of the pan, while tilting the pan to allow the rest of the liquid to flow in. Repeat until there’s no liquid left. Cook slow and low, turn the heat down if you are worried about it burning. Carefully flip the omelette and cook for 30 seconds on the other side.
Place the omelette on plate, leaving about 2 inches at the bottom of the omelette for folding, make a row in the centre of fillings.
Gently fold the bottom of the wrap up and then each side in and roll like a burrito. Enjoy!