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Speedy omelette wraps recipe
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3 ratings
Created by The Tesco Recipes team
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
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Energy
1120kj
269kcal
13%
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Fat
14g
19%
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Saturates
4g
22%
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Sugars
11g
12%
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Salt
1g
16%
of the reference intake
Carbohydrate 11.9g
Protein 21g
Fibre 7.3g
Method
- Put the cabbage, carrots, spring onions and lime juice in a bowl; season and toss to coat.
- 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.
- 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.
See more Breakfast recipes