-
-
Add this recipe to your binder
This recipe is in your binder
-
Frittata wraps recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
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
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