Recipes

Your Chickens - - Contents -

Egg de­lights

IN­GRE­DI­ENTS

1 tsp olive oil 3 spring onions, trimmed and sliced 1 small clove garlic, crushed 100g chick peas, drained 2 large eggs, beaten A pinch of salt and freshly ground black pep­per 1 tsp harissa paste 1 whole­meal seeded wrap 2 tbsp flat pars­ley, chopped

METHOD

1 Heat a small non-stick fry­ing pan, add the oil, spring onion, garlic and chick peas, cook for one minute, stir­ring con­tin­u­ously.

2 Beat the eggs with sea­son­ing and then add to the pan. Con­tinue to cook for a fur­ther 30 sec­onds, stir­ring un­til the eggs are scram­bled to your lik­ing. Stir in the harissa paste.

3 Spoon the mix­ture down cen­tre of a whole­meal wrap. Scat­ter over the pars­ley. Fold in the two ends, then roll up the wrap to en­close the fill­ing.

4 Serve sliced in half.

Serves 1 Prep: 5 mins Cook: 1 mins

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