Egg & Spinach Protein Wrap

Ingredients · per serving

• pinch Chilli flakes or hot sauce
• ½ avocado Avocado
• to taste Black pepper
• 1 tbsp Olive oil
• 3 eggs Egg
• 30 g Feta
• 50 g Cherry tomatoes
• to taste Salt
• 60 g Baby spinach
• 1 wrap Wholemeal tortilla wrap

Instructions

1. Beat the eggs in a bowl with salt and pepper.
2. Heat 0.5 tbsp olive oil in a small non-stick frying pan over medium heat. Add the spinach. Cook 1 min until wilted. Tip onto a plate, press out water.
3. Add another 0.5 tbsp oil to the same pan. Lower heat to low. Pour in the eggs. Stir slowly with a spatula 1.5 min — soft, just set. Don't overcook (rubber eggs are sad eggs).
4. Warm the wrap: in a dry pan over medium heat, 20 sec per side. Or microwave 10 sec wrapped in a paper towel.
5. Lay the wrap flat. Spread mashed avocado in a line down the middle.
6. Top with the scrambled eggs, the wilted spinach, and crumbled feta. Add a few cherry tomato halves if using.
7. A pinch of chilli flakes or hot sauce if you're feeling spicy.
8. Roll: fold in the sides, then roll from the bottom up tight. Cut on the diagonal.

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