Easy breakfast wrap
These veggie breakfast wraps are great to make in batches for when you want a quick breakfast-on-the-go. Wrap in foil to eat on the day, or see the Recipe Tip for freezing instructions.
With a GI of 25.7, this meal is high protein, low GI. Each serving provides 405 kcal, 27g protein, 30g carbohydrate (of which 4.2g sugars), 19g fat (of which 5g saturates), 5g fibre and 1.4g salt.
Method
Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.)
Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley.
Place the tortilla on a microwave-safe plate and heat on high for 10 seconds.
To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides.
Recipe Tips
These can be frozen in a ziplock bag (wrap in baking paper if you have a few in one bag to stop them sticking). Allow to defrost overnight and reheat in the oven or microwave in the morning (if using a microwave, take care not to overcook the wraps when reheating as it will make the eggs rubbery and the wraps soggy, they just need to be nice and warm, not completely cooked through again).
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