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Recipe
Omelette wrap with spinach and parmesan
A simple and satisfying wrap that’s perfect for cooking outdoors – especially on cold winter days. The omelette is cooked until golden, topped with fresh spinach and parmesan, then folded into a warm and tasty wrap.
6 ingredients
1 serving
6 ingredients
1 serving
Recipe
Omelette wrap with spinach and parmesan
A simple and satisfying wrap that’s perfect for cooking outdoors – especially on cold winter days. The omelette is cooked until golden, topped with fresh spinach and parmesan, then folded into a warm and tasty wrap.
Ingredients
2 eggs
1 tortilla
1 handful fresh spinach
Parmesan or other cheese, grated
Butter for frying
¼–½ tsp salt
Step-by-step
Step 1
Whisk together the eggs and salt. Heat the griddle and melt a knob of butter.
Step 2
Pour the egg mixture onto the griddle and spread it out evenly. Cook over medium heat until the omelette begins to set.
Step 3
Scatter the spinach over the omelette and place the tortilla on top. Cook for about 1 minute, until the omelette and tortilla stick together.
Step 4
Flip the omelette and tortilla and cook for another 1–2 minutes.
Step 5
Sprinkle with parmesan, fold into a wrap and serve immediately.
Tip!
For a more substantial wrap, add avocado, ham, sun-dried tomatoes and fresh herbs.
Prepare at home: Whisk together the eggs and salt and pour the mixture into a thermos flask. Keep the egg mixture chilled until ready to cook.
