These veggie breakfast wraps are great to make in batches, so you'll always have a healthy and filling breakfast available for busy mornings.
- 45g/1½oz pepper (about half a pepper) sliced
- 2 mushrooms sliced
- 80 g/2¾oz spinach
- pinch ground paprika
- 2 free-range eggs
- freshly ground black pepper
- 1 tsp freshly chopped parsley
- 1 tortilla wrap
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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.
