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Omelette wraps

  • 0:10 Prep
  • 0:10 Cook
  • 2 Servings


  • 4 eggs
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon extra virgin olive oil
  • 2 spinach and herb wraps
  • 2 tablespoons mayonnaise
  • 30g baby spinach
  • 2 middle bacon rashers, rind removed, halved, cooked
  • 1 small tomato, halved, sliced
  • 40g marinated fetta, crumbled


  • 1
    Whisk eggs, chives and 1 tablespoon water in a jug. Season with salt and pepper.
  • 2
    Heat 1/2 the oil in a 20cm (base) frying pan over medium-high heat. Add 1/2 the egg mixture. Swirl to cover base of pan. Cook for 2 to 3 minutes or until just set. Transfer to a plate. Repeat with remaining oil and egg mixture. Cool completely.
  • 3
    Place wraps on a flat surface. Spread with mayonnaise, top with omelette. Divide spinach, bacon, tomato and fetta between wraps. Season with pepper.
  • 4
    Roll up wraps tightly to enclose filling. Serve, or pack and refrigerate until required.

Source: taste.com.au


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