Egg and Spinach Breakfast Wrap
Soft scrambled eggs, spinach and a little cheese rolled into a wholemeal tortilla in under fifteen minutes.
Why it works for Sehri
- Compact and easy to eat when time is short.
- The filling can be varied without changing the basic method.
- A covered pan keeps the eggs soft instead of dry.
Ingredients
- 4 eggslarge
- 2 tbsp milk
- 80 g baby spinach
- 40 g cheddar or fetagrated or crumbled
- 2 wholemeal tortillas
- 1 tsp olive oil
- 1/4 tsp salt
- 1 pinch black pepper
Method
- 1Beat the eggs2 min
Beat eggs with milk, salt and pepper just until combined.
- 2Wilt the spinach2 min
Heat oil over medium-low heat, add spinach and cook until just wilted.
- 3Scramble gently3 min
Pour in the eggs and stir slowly until softly set. Remove from the heat before they look completely dry.
- 4Warm the tortillas2 min
Warm each tortilla briefly in a dry pan or microwave.
- 5Roll2 min
Divide the eggs between tortillas, add cheese, fold in the sides and roll tightly.
Notes that make the difference
- Take the eggs off the heat slightly early; residual heat finishes them.
- Do not overfill the wraps or they split.
Storing and reheating
Best fresh. Cooked filling can be refrigerated for 1 day and reheated thoroughly.
Substitutions
- Use mushrooms instead of spinach; cook them until their liquid evaporates.
- Use a pita or flatbread if tortillas are unavailable.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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