Annabel Karmel's scrambled egg and tomato salsa wrap
- Serves: 2
- Prep: 5 mins
- Cook: 10 mins
Makes a delicious quick meal, fun to cook with the kids.
Ingredients
For the tomato salsa:
1 tsp olive oil
2 large tomatoes, deseeded and diced
6 spring onions, thinly sliced
Half small red chilli, diced
1 tsp caster sugar
Juice of half a lime
Half tsp balsamic vinegar
1 tbsp chives, thinly sliced
Salt and pepper
For the scrambled eggs:
A knob of butter
4 British Lion eggs
3 tbsp milk
2 small tortilla wraps
25g Parmesan cheese, finely grated
Method
- To make the salsa, mix all of the ingredients together in a bowl. Season well and chill whilst you make the scrambled eggs.
- Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture to the pan. Stir over the heat until the eggs are scrambled to your liking. Remove from the heat.
- Warm the wraps in the microwave or in a dry frying pan. Put one wrap on a board. Spoon half of the eggs along one side. Top with the salsa and a sprinkle of cheese. Fold in the sides, then roll up and slice in half. Repeat with the remaining wrap.