Rainbow Egg Wrap
Course: Lunch Skill level: easy Serves: 1
1 tbs vegetable oil
3 spring onions, chopped finely 2 large British Lion eggs
Salt and freshly ground black pepper, to taste
4 tbs beetroot or plain houmous 1 medium carrot, washed and grated
A handful of coriander leaves
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, then 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.