Egg wrap with av­o­cado and tomato


The Irish Mail on Sunday - - EASIEST EVER 5:2 -


● 3 eggs, beaten and sea­soned ● Pinch of chilli flakes ● 1 tbsp olive oil ● Small bunch of pars­ley, roughly chopped ● 1 av­o­cado, peeled, de-stoned and sliced ● 2 toma­toes, sliced

Beat the eggs and add the chilli flakes, half the pars­ley and some sea­son­ing. Heat half the olive oil in a fry­ing pan, then pour in half the eggs to make a thin omelette. Cook for 2 min­utes be­fore flip­ping over and cook­ing for 1 minute on the other side. Re­move from the pan and re­peat with the re­main­ing oil and egg mix­ture.

Top each omelette with the av­o­cado, tomato, pars­ley and some sea­son­ing, then roll up into a wrap and cut in half to serve.

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