3 SMOKED SALMON WRAPS
PREP + COOK TIME 25 MINUTES SERVES 2
Make the Basic Egg Wraps (recipe p92). Whisk 2 eggs, 1 tablespoon milk and 1 tablespoon chopped fresh flat-leaf parsley in a bowl. Heat ½ teaspoon rice bran oil in a frying pan over medium-low heat; cook egg mixture, stirring gently, for 2 minutes or until just set. Spread 2 tablespoons hummus on wraps. Divide 50g baby spinach leaves, scrambled egg and 30g flaked hot-smoked salmon fillet between Basic Egg Wraps; roll to enclose filling. Serve each wrap with toast and juice, if you like.