Indian Spiced Omelette Wrap

Eggs are a no-brainer (no pun intended) for breakfast – the best way to start your day.

They are a good source of vitamin B6, vitamin B12 and folic acid which studies show may prevent brain shrinkage and delay cognitive decline. We’re all for that!!

QUANTITY/SERVES: 2

CALORIES PER SERVING: 167

MACROS: 59% FAT, 30% PROTEIN, 11% CARBS

PREP TIME: 10 mins / COOKING TIME: 5 mins

INGREDIENTS:

4 eggs

½ tsp ground cumin

½ tsp ground turmeric

1 tsp neutral oil

½ small red pepper, deseeded and diced

2 spring onions, sliced including the green ends

1 small tomato, diced

A pinch of salt

A pinch of black pepper

METHOD: Whisk the eggs lightly in a bowl with a fork, add the cumin and turmeric to the whisked eggs and combine well. Bring a large, non-stick pan to medium heat and add the oil. Sauté the red pepper for 1-2 minutes, just to soften then add the spring onion and tomato for a further minute. Remove the mixture from the pan and place it in a bowl. Give the egg mixture a good stir and pour half over the base of the pan, sprinkle well with salt and pepper to season. Cook for 1-2 minutes, then loosen with a spatula and flip over to cook lightly on the other side for 30 seconds. Place the omelette on a plate. Mix up the remaining egg mixture to recombine the spices and make a second omelette. Divide the veggie mixture between the two omelettes, roll up like a wrap and cut in half to serve.

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