Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Vegetarian breakfast wraps filled with soft egg, spinach, cherry tomatoes, feta, parsley, and oregano.
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Ingredients
non-stick frying pan, mixing bowl, spatula, knife, chopping board
Method
Halve the cherry tomatoes, roughly chop the parsley, crumble the feta, and lay the tortilla wraps ready for filling.
Beat the eggs with the dried oregano, black pepper, and a pinch of salt for 30 seconds until the whites and yolks are fully combined.
Heat 1 tablespoon olive oil in a non-stick frying pan over a medium heat. Add the baby spinach and tomatoes with a pinch of salt and cook for 2 minutes until the spinach just wilts.
Pour in the eggs, scatter over the feta, and cook for 4 to 5 minutes, drawing the edges in with a spatula until the egg is softly set with no runny patches.
Cut the omelette into four pieces, tuck each into a warm tortilla wrap, and finish with parsley before serving.
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