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Frittata wraps recipe

1 rating

Upgrade lunchtime wraps with this surprising frittata filling. Packed with tangy tomatoes, fresh garlic and sweet peas, frittatas are a great way to make your lunch a little heartier. Pair with crunchy salad and sharp soured cream for a vegetarian wrap you'll want to make again and again. See method

Serves 2
5 mins to prepare and 20 mins to cook, plus cooling
407 calories / serving
Healthy
Vegetarian

Ingredients

1 tbsp olive oil
½ onion, chopped
1 garlic clove, crushed
6 large eggs
150g peas, blanched and cooled
125g cherry tomatoes, halved
2 multiseed tortilla wraps
2 tbsp half-fat soured cream
1 red chilli, deseeded and finely chopped
2 handfuls of salad leaves

If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

Energy
1705kj
407kcal 20%
Fat
19g 27%
Saturates
5g 27%
Sugars
7g 7%
Salt
1.3g 21%

of the reference intake
Carbohydrate 37.8g Protein 21.4g Fibre 5.6g

Method

Heat the oil in a 25cm nonstick frying pan over a medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5-6 mins until softened. Meanwhile, beat the eggs in a large bowl, then add the peas and tomatoes; season.
Add the mixture to the frying pan and cook over a medium heat for 15 mins, then grill for 5 mins until set. Leave to cool, then loosen around the edges with a spatula and slide onto a board. Cut in half.
Divide a frittata half into 4. Lay the wraps on a board and spread each with the soured cream. Divide the chilli between them and add the salad leaves. Top with the frittata pieces; roll up, cut in half and store in a sealed lunchbox in the fridge until ready to eat.

Tip: The remaining half of the frittata can be stored in the fridge in a sealed, airtight container, or you can use it to make these Frittata fingers and crudités – the ideal kids' lunch.

See more Lunch recipes