Speedy omelette wraps recipe
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- Serves 2
- Takes 10 mins
- 269 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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)
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Shop ingredientsEach serving contains
- Energy
- 1120kJ 269.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 11.9gProtein 21.0gFibre 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.
- See more Breakfast recipes
Tip
Prepare the shredded veg filling in advance and store in the fridge for up to 3 days.
