Wholewheat wrap with beans, egg and tomato

Ingredients

For 1 serving

• Whole wheat tortillas1
• Cooked borlotti beans60 g
• Eggs1
• Egg whites1
• Tomatoes60 g
• Parsley3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, eggs,

Method

1. Drain and rinse the borlotti beans and mash them roughly with a fork; wash the tomatoes and dice them; wash and chop the parsley.
2. Heat half the oil in a non-stick pan over medium heat and warm the beans with a pinch of salt for 3 minutes, stirring, until hot and creamy; take them out.
3. Beat the egg with the egg white and a pinch of salt; heat the remaining oil in the same pan over low heat and scramble for 2 minutes, until set but creamy.
4. Warm the wholemeal tortilla in a pan for 30 seconds per side until soft.
5. Spread the beans over the tortilla, add the eggs, tomatoes and parsley, fold in the sides and roll up.