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Speedy omelette wraps recipe

Speedy omelette wraps recipe

3 ratings

Ditch the toast and tea for something more substantial. Prep the filling ahead and you’ll be able to throw this together in 2 minutes! Eggs are a good source of protein, while avocado adds good fats and fibre to help you keep the hunger pangs at bay all morning. See method

Ingredients

  • 180g red cabbage, finely sliced
  • 2 carrots, peeled and grated
  • 4 spring onions, finely sliced​
  • 1 lime, ½ juiced, the rest cut into wedges
  • 4 eggs
  • olive oil spray
  • 30g 50% reduced-fat mature grated cheese, plus extra (optional)
  • 15g fresh coriander, leaves picked
  • 1 avocado, sliced (optional)
  • hot sauce (optional, we used Cholula)
2 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1120kj
    269kcal     13%

  • Fat

    14g 19%

  • Saturates

    4g 22%

  • Sugars

    11g 12%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 11.9g Protein 21g Fibre 7.3g

Method

  1. Put the cabbage, carrots, spring onions and lime juice in a bowl; season and toss to coat.
  2. Crack 2 eggs into a small bowl and whisk with a fork. Heat a large, nonstick frying pan over a high heat, add a spray of oil, then pour in the beaten egg, swirling it around the pan and up the sides to make a very thin omelette.
  3. Sprinkle over half the cheese, add half the filling to one side of the omelette, then use a spatula to roll up the omelette into a log to encase the filling. Carefully transfer to a serving plate, then repeat with the remaining eggs, cheese and filling to make a second omelette. Serve with the coriander along with the extra cheese, avocado and a dash of hot sauce, if you like, and add the lime wedges to squeeze over.

Tip: Prepare the shredded veg filling in advance and store in the fridge for up to 3 days.

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