Mexican Egg Wrap
It is important to try and have protein at each meal and eggs are a great way to get some high quality protein into breakfast. Eggs also provide a broad range of vitamins and minerals such as vitamin A needed for healthy skin and B vitamins needed for energy. This recipe adds a little spice to breakfast which can make the morning meal a little more exciting. It also adds variety to breakfast which is the most important spice, the spice of life!
Ingredients
- 4 gluten free wraps (wholemeal if possible)
- 4 eggs
- 4 tomatoes, diced
- 8 spring onions, sliced
- 4 dessertspoons of fresh coriander leaves, chopped
- 4 teaspoons of olive oil
- 4 teaspoons of gluten free hot chilli sauce or use some fresh red chilli, finely sliced.
- Salt and Pepper
Method
- Heat a non-stick frying pan and put the wrap onto the pan to warm through. Put it on a plate.
- Add the oil to the pan, add the tomatoes and spring onions and cook for a few minutes until softened.
- Add some salt and pepper and the chilli sauce. Spread over the wrap.
- Add the egg to the pan (or you can poach it while the tomatoes are cooking) and cook it to your liking.
- Put the egg on top of the wrap, sprinkle lightly with the chilli sauce and enjoy.
Nutrition
Calories 271kcal
Fat 12g
Saturates 2.5g
Carbohydrates 27g
Sugars 6.8g
Fibre 5.1g
Protein 10g
Salt 0g
Share With Friends
All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Facebook
Twitter
Print
Email
Recipe Developed By
