The protein wrap
A very versatile idea. You can blitz all manner of cooked vegetables with the egg but the wraps look so bright and delicious made with beetroot! Our daughter Charlotte loves the idea of a pink breakfast (we always make these up when she has friends round).
1 organic free-range egg 1 tsp dried mixed herbs 1 small precooked beetroot, roughly chopped salt and ground black pepper 1 tsp coconut oil quarter of an avocado half a lemon, cut in two 1 tsp fresh coriander, chopped, or any other herb you like 50g smoked salmon 2 cherry tomatoes, chopped handful of rocket ● Put the egg, herbs and beetroot into a blender with a pinch of salt and pepper. Whiz until everything is combined and the mixture is pink. ● Heat a frying pan over a low heat and add the oil. Once the oil is melted, add the egg mixture and rotate the pan to let it all spread out thinly. ● Leave to cook for approximately 3 minutes, then flip the wrap on to the other side for another few minutes, until it is firm. ● In a bowl, mash the avocado, squeeze in the juice from one of the two wedges of lemon and add some chopped coriander. Season with salt and pepper. ● Once the wrap is cooked, spread on the mashed avocado, add the smoked salmon and sprinkle the tomato and rocket on top. Squeeze over the juice from the remaining lemon wedge and season with more pepper. Roll it up as you like or enjoy as an open pancake.