Cottage cheese egg wraps with avocado and tomato

Name: Cottage cheese egg wraps with avocado and tomato
Total time: 20 min
Cuisine: British
Ingredients: 4 eggs; 1 tbsp olive oil; 0.25 tsp black pepper; 150g cottage cheese; 1 ripe avocado, sliced; 2 tomatoes, sliced; 30g baby spinach; 1 tbsp fresh chives, snipped

Soft, thin egg wraps filled with creamy cottage cheese, avocado and tomato. A wrap with no flour at all.

Time20 min
LevelEasy
Costabout £1.70 a head

2 servings

Ingredients

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4eggs
1 tbspolive oil
¼ tspblack pepper
150 gcottage cheese
1ripe avocadosliced
2tomatoessliced
30 gbaby spinach
1 tbspfresh chivessnipped

Method

1
Beat the eggs with the pepper in a jug.
2
Heat a quarter of the oil in a 20 cm non stick frying pan over a medium heat. Pour in a quarter of the egg and swirl to cover the base.
3
Cook for 1 to 2 minutes until set, then flip carefully and cook for 20 seconds more. Slide out. Make 4 wraps in total.
1 min 30 s
4
Spread each wrap with cottage cheese.
5
Add avocado, tomato, spinach and chives.
6
Fold in the sides and roll up. Serve at once.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.