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When it comes to breakfast, toast and cereal have never really done it for me – and while a full cooked breakfast with the works is nice for the weekends, I like to go with something in the middle for the weekdays. In this recipe, I make a wrap out of eggs and fill it with smoked salmon, baby spinach and tomato.

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Egg Wrap with Smoked Salmon, Spinach and Tomato

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Course Breakfast

Servings 4 serves

Ingredients

4 large eggs and 4 large egg whites
Salt and pepper to season
Light olive oil for frying
2 handfuls baby spinach leaves
4 tomatoes cut in half with one half sliced and the other halve cut into wedges
200 g smoked salmon

Instructions

In a small bowl, scramble 1 egg and 1 egg white and season with salt and pepper
Heat the oil in a small frying pan on medium-high heat
Cover the base of the frying pan with the egg, turn heat to low and cook until the egg is set and slightly browned on the bottom
Flip the omelet over to brown the other side; then remove from the heat
For each wrap, use 50g of the smoked salmon, half a handful of spinach leaves and the tomato slices; serve with the tomato wedges

Keyword Eggs