Frittata wraps recipe
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- Serves 2
- 5 mins to prepare and 20 mins to cook, plus cooling
- 407 calories / serving
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
Each serving contains
- Energy
- 1705kJ 407.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 37.8gProtein 21.4gFibre 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.
- See more Lunch recipes
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.
