Green egg wraps

MAKES 2 WRAPS

2 large eggs

Sea salt flakes and ground black pepper Light olive oil spray Large handful of spinach leaves 1 ripe tomato, diced 1 small, ripe avocado, peeled, stoned and chopped

1 spring onion, finely sliced

Squeeze of lemon PLACE the eggs in a bowl, add a splash of water and whisk together, then season with the salt and pepper. Heat a medium non-stick frying pan and spray with a little olive oil. Add a small handful of the spinach (just 1 or 2 leaves deep in the pan) and cook for about 20 seconds until they just start to wilt. Pour in half the egg mixture and roll it around to thinly cover the pan base. Cook until golden (it will take no more than a minute), then flip over and cook on the other side. Remove from the pan and set aside. Repeat with the remaining egg mixture and spinach for a second wrap. Fill the cooked egg wraps with the chopped tomato, avocado and spring onion, adding a squeeze of lemon juice to give a dash of sharpness. Roll up the wraps and serve.