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Breakfast Wrap

Preparation: 5 mins

Cooking: 10 mins

Serves 4, costs under £3.00


  • 4 Flour Tortillas (240g)
  • 4 Eggs (200g)
  • 5 Tablespoons Semi Skimmed Milk (75ml)
  • 1 Tomato (85g)
  • 1 Spring Onion (10g)
  • 1 Green Pepper (160g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 8 Mushrooms (80g)
  • 1 Pinch Ground Black Pepper (1g) (to taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Crack eggs into a bowl and beat together with a fork and stir in the milk.
  2. Finely chop the tomato, spring onion, pepper and mushrooms.
  3. Heat quarter of oil in a medium frying pan, pour in quarter of the egg mixture and cook for a few moments before adding quarter of the chopped vegetables to the pan.
  4. Once the egg has set, slide the omelette onto a tortilla and add black pepper to taste. Repeat for the remaining tortillas.
  5. Roll up the tortilla once cooled slightly, slice in half and serve or wrap in tin foil to enjoy later.

Nutritional Information