Muesli and berry egg wrap

Muesli and Berry Egg Wrap
  • Serves: 1
  • Prep: 2 mins
  • Cook: 2 mins


  • 2 large British Lion eggs
  • 25g low sugar muesli
  • ½ tsp ground cinnamon
  • A drizzle of sunflower oil
  • 75g of mixed raspberries and blueberries
  • 3 tbsp fat free Greek yogurt
  • A drizzle of honey


  1. Beat the eggs with the muesli and cinnamon. Heat the oil in a non-stick frying pan, pour in the eggs and cook over a medium heat for two minutes.
  2. Use a spatula to push the cooked egg into the centre of the pan and allow the runny egg to fill the space. Repeat until no more runny egg is left.
  3. When the base is golden, transfer the omelette to a plate
  4. Scatter over the fruit and top with yogurt and honey. Fold over and serve.

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Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
321 25.9g 20.2g 16.0g 3.8g 0.4g

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3.4 / 5 rating (87 votes)