Gluten-free rainbow egg wrap

10 October 2018

This egg wrap filled with fresh herbs and vegetables makes a quick gluten-free and vegetarian lunch.

Preparation time

2 minutes

Cooking time

4 minutes

Serves

1



Ingredients

  • 1 tbsp vegetable oil
  • 2 large British Lion eggs
  • 3 spring onions, finely chopped
  • 4 tbsp beetroot or plain houmous
  • 1 medium carrot, washed and grated
  • Salt and freshly ground black pepper
  • A handful of coriander leaves

Method

1. Heat the oil in a non-stick frying pan, add the onions and fry until soft. Beat the eggs with the seasoning, add to the pan and cook for about two minutes or until set and the base is golden. Flip over and cook for a further minute.

2. Transfer to a board and leave to cool - this can be done the night before and chilled.

3. To assemble, spread the houmous over the egg wrap, scatter over the carrot and coriander. Fold in the edges and roll up to enclose the filling. Wrap in baking paper or cling film and chill until ready to eat.

Nutritional information

Energy: 514kcals, Protein: 25.3g, Total fat: 37.3g, Saturated fat: 4.4g, Carbohydrates: 21.2g, Salt: 2.7g

Our thanks to British Lion eggs for providing this recipe.

For more quick and easy recipes visit our egg recipe section


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