easy 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, or see the Recipe Tip for freezing instructions.
Ingredients
- 45g/1½oz pepper (about half a pepper), sliced
- 2 mushrooms, sliced
- 80g/2¾oz spinach
- pinch ground paprika
- 2 free-range eggs
- freshly ground black pepper
- 1 tsp freshly chopped parsley
- 1 tortilla wrap
Directions
- 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.)
- Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley.
- Place the tortilla on a microwave-safe plate and heat on high for 10 seconds.
- To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides.