Mexican Style Omelette Wrap
Ingredients
2 eggs
⅛ tsp ground cumin
⅛ tsp ground coriander
⅛ tsp smoked paprika
Sprinkle of black pepper
½ spring onion, finely sliced
½ orange pepper, finely diced
1 small tomato, deseeded and finely diced
1 tsp olive oil
1 tbsp passata
15g cheddar cheese, grated
Drizzle of sriracha sauce (optional)
Instructions:
Whisk the eggs and add the cumin, coriander, paprika and season with black pepper. Mix well to combine and set aside.
Heat ½ tsp of olive oil in a frying pan over medium heat, add the spring onion, pepper and tomato and sauté for 4-5 minutes.
Add the passata, stir through and season with black pepper to taste. Cook for 1-2 minutes and set aside.
Heat ½ tsp of olive oil in a clean frying pan over low heat. Add in the egg mixture then turn the heat up to high and cook until the top of the egg has set. Flip the egg wrap over and cook the other side. The wrap will be very thin so it should only take a couple of minutes to cook.
To serve, remove the egg wrap from the pan, put it on a plate, spread the cooked vegetables over the omelette, sprinkle with cheese, then roll or fold the wrap and drizzle with sriracha (optional).
Top Tip
This recipe could also be a lunch served with a side salad or vegetables of your choice.
