Tex-mex omelette wraps

Makes 4, ready in 25 minutes INGREDIENTS

Low calorie cooking spray

1 red pepper, halved, deseeded and finely sliced

1 yellow pepper, halved, deseeded and finely sliced

3 shallots, halved and finely sliced

2 garlic cloves, crushed 1tsp ground cumin

Small handful of roughly chopped fresh coriander

6 eggs

½ red chilli, deseeded and finely chopped

Lime wedges, to serve

METHOD

1 Spray a non-stick pan with low calorie cooking spray and place over a medium-high heat. Add the peppers, shallots, garlic and cumin and stir-fry for 4-5 minutes then put the mixture into a bowl and scatter over the coriander. Wipe the pan with kitchen paper and spray with more low calorie cooking spray.

2 Lightly beat the eggs in a large measuring jug and stir in the chilli. Pour one-quarter of the egg mixture into the pan and tilt it around. Cook for 1½ minutes on each side or until the edges turn golden then loosen with a palette knife and slide on to greaseproof paper. Repeat to make three more omelettes.

3 Spoon the vegetables on to the omelettes and roll them up. They’re now ready to eat – or you can cool them or keep them in the fridge for up to three days. Enjoy cold or thoroughly reheated, with lime wedges to squeeze over.

Tip:

Add further veg, cold meat or Quorn slices to make different flavoured wraps.