Veggie brunch wraps
prep: 8 minutes
cook: 10
serving: 2
Nutrition Facts
each serving
KCal
216
Carbs
7.2g
fiber
1.8g
Protein
19g
Fat
11.9g
Saturates
5.1g
Sugars
6.3g
Salt
0.7g
Fruit/Veg Portion
-
Ingredients
all 9 types- 1 spray sunflower oil
- 4 eggs, beaten
- 1tbsp chopped fresh
- chives
- 75g light soft cheese
- 2 large portobello orfield mushrooms
- 2tsp balsamic vinegar
- 2 plum tomatoes, seeds discarded and finely diced
- ¼ red onion, very thinly sliced
Directions
3 steps in totalStep 1
Heat a small frying pan and spray with 2 pumps of oil. Add ¼ of the beaten egg and tilt the pan so that the egg spreads to form a 15cm circle. Cook for 30 secs, carefully turn over and cook for a further 30 secs. Lift onto a plate and repeat to make 4 wraps in total.
Step 2
Stir the chives and cheese together. Put the mushrooms on a plate, drizzle each with 1tsp vinegar, cover with clingfilm, pierce and microwave on full power for 2 mins. Thinly slice.
Step 3
Spread the wraps with the cheese, arrange the mushrooms on top, scatter over the chopped tomatoes and onion, roll up loosely and serve. Delicious hot or cold.
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