Egg wrap with avocado and tomato
266 CALORIES PER SERVING
● 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.