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- 45g\/1\u00bdoz\u00a0pepper\u00a0(about half a\u00a0pepper), sliced<\/li>\n
- 2\u00a0mushrooms, sliced<\/li>\n
- 80g\/2\u00beoz\u00a0spinach<\/li>\n
- pinch ground\u00a0paprika<\/li>\n
- 2 free-range\u00a0eggs<\/li>\n
- freshly ground\u00a0black pepper<\/li>\n
- 1 tsp freshly chopped\u00a0parsley<\/li>\n
- 1 tortilla wrap<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2022\/06\/shutterstock_1060065968.jpg\")
image credits: Elena Veselova<\/p><\/div>\n
Method:<\/strong><\/em><\/p>\n
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Heat a frying pan, but make sure it’s non-stick! and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.)<\/p>\n<\/li>\n
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Crack in the two free-range eggs and cook to allow the eggs to scramble with the vegetables all in one pan. Add plenty of black pepper and parsley.<\/p>\n<\/li>\n
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Place the tortilla on a plate and make sure it’s microwave safe and heat on a high setting for 10 seconds.<\/p>\n<\/li>\n
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To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides.<\/p>\n<\/li>\n<\/ol>\n
Recipe Tips<\/h3>\n
These can be frozen in a ziplock bag (wrap in the baking paper if you have a few in one bag to stop them sticking). Allow to defrost overnight and reheat in the oven or microwave in the morning (if using a microwave, take care not to overcook the wraps when reheating as it will make the eggs rubbery and the wraps soggy, they just need to be nice and warm, not completely cooked through again).<\/p>\n
banner and image credits: <\/strong><\/em>Kolpakova Svetlana<\/a><\/p>\n
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