Scrambled Egg Wrap

0/2

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 2 eggs110g

Carbs· 1

  • 1 wholemeal wrap60g

Vegetables· 2

  • 30 g spinach30g
  • 40 g tomato, diced(optional)40g

Spices· 2

  • pinch of black pepper(staple)1g
  • pinch of salt(staple)1g

Dairy· 1

  • 1 tbsp low-fat milk20g

Fats & oils· 1

  • a little cooking oil (skip if using non-stick)(staple)3g

  1. Whisk the eggs with milk and salt; cook over low heat, stirring gently, until just set and soft.

    Why? The milk fluffs the eggs, and low heat is the whole trick for silky (not rubbery) curds — high heat overcooks them in 30 seconds flat.

    Next up:Layer the spinach, scrambled eggs and tomato on the wrap, sprinkle with pepper and roll up.

  2. Layer the spinach, scrambled eggs and tomato on the wrap, sprinkle with pepper and roll up.

    Why? Raw spinach wilts slightly from the hot eggs alone — no extra blanching step needed.

    Tip: The whole wrap carries ~22 g protein at roughly half the calories of the American diner version.