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Scrambled egg and tomato salsa wrap
Ingredients
tomato salsa
- 1 tsp olive oil
- 2 large tomatoes, deseeded and diced
- 6 spring onions, thinly sliced
- Half small red chilli, diced
- 1 tsp caster sugar
- Juice of half a lime
- Half tsp balsamic vinegar
- 1 tbsp chives, thinly sliced
- Salt and pepper
scrambled eggs
- A knob of butter
- 4 British Lion eggs
- 3 tbsp milk
- 2 small tortilla wraps
- 25g Parmesan cheese, finely grated
Preparation time: 5 mins.
Cooking time: 10 mins.
Serves: 2.
By Annabel Karmel
Method
- To make the salsa, mix all of the ingredients together in a bowl. Season well and chill whilst you make the scrambled eggs.
- Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture to the pan. Stir over the heat until the eggs are scrambled to your liking. Remove from the heat.
- Warm the wraps in the microwave or in a dry frying pan. Put one wrap on a board. Spoon half of the eggs along one side. Top with the salsa and a sprinkle of cheese. Fold in the sides, then roll up and slice in half. Repeat with the remaining wrap.
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