Egg Wraps Recipe

This egg wrap, filled with hearty yet low-fat classic breakfast ingredients, will revolutionize your brunch and, let’s be honest … your late, post night-out snack meals! It feels like a treat, but you’ll wake up without guilt. Well … no guilt about what you ate the previous night, at least!

Ingredients

• 1 medium egg
• sea salt and freshly ground black pepper low-calorie cooking spray
• 2 mushrooms, sliced
• 1 bacon medallion, diced
• 4 cherry tomatoes, cut into quarters (or 3 tbsp baked beans) 1 low-fat sausage, cooked and sliced
• 10g reduced-fat Cheddar, grated

Preparation

1-Whisk the egg well and season with some salt and pepper. Set aside.

2-Spray a frying pan with some low-calorie cooking spray and place over a medium heat. Add the mushrooms, diced bacon and cherry tomatoes (if using) and cook for a few minutes. Just before the bacon is cooked, stir in the cooked sliced sausage and beans (if using beans rather than tomatoes). When the bacon is cooked, remove the pan from the heat and set aside.

3-Spray a clean, non-stick pan with some low-calorie cooking spray and place over a low heat. Pour in the beaten egg. 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 through.

4-Remove the wrap from the pan and put it on a plate, then spread the filling on one half. Sprinkle with the cheese, then roll or fold the wrap, cut it in half and serve.

Enjoy! 😋

Feel free to customize the recipe with your favorite ingredients. Avocado, salsa, or a drizzle of hot sauce can add an extra kick. Get creative and make these Egg Wraps your own!