Egg Tortilla Breakfast Wrap With Cherry Tomatoes & Halloumi
Egg Tortilla Breakfast Wrap With Cherry Tomatoes & Halloumi
Ingredients
- 1 tortilla medium/large
- 2–3 eggs lightly whisked
- sea salt & cracked black pepper
- 1/2 cup cherry tomatoes halved
- 2 teaspoons sweet chilli sauce or chilli jam
- 3–4 pieces halloumi cheese
- 1 handful basil leaves chopped
- 1 handful rocket leaves
- 1/4 avocado sliced
- lemon wedge for squeezing
Instructions
- Place a large frying pan (one that is about the size of the tortilla) over medium heat. Whisk and season the eggs with salt and pepper. Add the cherry tomatoes to the pan, season and cook for 2–3 minutes. Stir through the sweet chilli sauce, then add the halloumi to one side of the pan and cook for a couple of minutes. Pour in the egg and cook for 3–4 minutes.
- Sprinkle over the basil and place the tortilla on top of the egg. Flip the tortilla over with a spatula or dinner plate, so that the egg is facing up.
- Add the rocket and avocado to one half of the pan. Squeeze over some lemon juice. Fold the tortilla over so it covers the filling. Remove from the pan, slice into wedges and enjoy.
Nutrition
Calories: 341kcalCarbohydrates: 28gProtein: 16gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 327mgSodium: 492mgPotassium: 565mgFiber: 5gSugar: 8gVitamin A: 913IUVitamin C: 22mgCalcium: 137mgIron: 3mg
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