Egg Tortilla Breakfast Wrap – Cherry Tomatoes, Halloumi & Avocado
Egg Tortilla Breakfast Wrap – Cherry Tomatoes, Halloumi & Avocado
Ingredients
- 1 tortilla medium/large
- 2-3 eggs lightly whisked
- sea salt
- cracked black pepper cracked
- 1/2 cup cherry tomatoes halved
- 2 teaspoons sweet chilli sauce (or chilli jam)
- 3-4 pieces halloumi cheese
- basil leaves chopped (handful)
- rocket leaves (handful)
- 1/4 avocado sliced
- lemon for squeezing
Instructions
- Place a large frying pan (one that is about the size of the tortilla) onto medium heat. Add the cherry tomatoes, season and let them cook for 2-3 minutes. Then add the chilli sauce and stir through. Add the haloumi pieces onto one side of the fry pan and let them cook for a couple of minutes. Whisk and season the eggs with salt and pepper. Pour in the eggs onto the tomatoes and halloumi. Cook for 3-4 minutes. Add some fresh basil.
- Place the tortilla on top of the eggs, then flip the tortilla over with a spatula or dinner plate, so that the egg is facing up.
- Add the rocket, avocado to one side of the tortilla. Squeeze over fresh lemon juice. Fold the right half of the tortilla over so it sits on top of the left side and 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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