Wholewheat wrap with scrambled eggs, spinach and feta

Ingredients

For 1 serving

• Whole wheat tortillas1
• Eggs2
• Spinach50 g
• Feta20 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash and drain the spinach well; beat the eggs in a bowl with a grind of black pepper; crumble the feta with your fingers.
2. Heat the oil in a non-stick pan over medium heat and wilt the spinach for 2 minutes, stirring, until reduced and its water has gone.
3. Turn the heat to low, pour in the eggs and scramble for 2–3 minutes with a spatula, pushing the edges to the centre, until set but still creamy; take them out of the pan.
4. Wipe the pan with kitchen paper and warm the wholemeal tortilla over medium heat for 30 seconds per side, until soft and pliable.
5. Spread the eggs and spinach down the centre of the tortilla, sprinkle with the feta, fold in the short sides and roll up tightly.