Healthy Crispy Breakfast Wrap Recipe

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Prep: 2 min
Cook: 10 min
Servings: 1

Ingredients

1/4 avocado, sliced
1/2 cup baby spinach leaves
2 tbs cheese, grated
2 eggs, whisked
pepper
1 wholemeal or wholegrain wrap
olive or canola oil spray
3 mushrooms, sliced
1/2 tomato, chopped

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Method

Slice the mushrooms and heat a large frypan the same size as your wrap and spray with a little olive oil. Fry the mushrooms for 3-4 minutes, until softened.
While you’re waiting for the mushrooms to cook, chop the tomato, slice the avocado and grate the cheese.
Add the tomato and spinach and stir till spinach has wilted.
Pour the whisked eggs into the pan and swirl around so they cover the base.

Sprinkle with cheese, wait a few seconds and then place a wrap on top of the egg and press down. The runny eggs and melted cheese should stick the wrap in place.

To flip it over, place an upside-down plate on top of the frying pan, hold your hand on top and flip over so the food is on the plate (wrap-side down). Then spray the pan with oil and slide the whole thing back in for a couple more minutes to get the wrap crispy.
Slide onto a plate, arrange avocado slices, season with pepper, roll-up and enjoy.

Variation:

Use what you have! Throw in leftover roast vegies or other quick-cooking vegies like capsicum, asparagus, spring onion or thinly sliced zucchini.
To make this dish gluten-free, use a gluten-free wrap.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.