Tom Daley's Egg Wraps

Egg Wraps
  • Cook: 20 mins


  • A drizzle of olive oil
  • 100g bacon lardons
  • 120g frozen peas
  • 2 large British Lion eggs, beaten
  • 20g parmesan, finely grated
  • A few basil leaves, finely chopped
  • To serve:A handful of cherry tomatoes


  1. Heat the oil in a non stick frying pan and fry the bacon lardons until crisp.
  2. Add the frozen peas and fry for another minute.
  3. Remove to a bowl and set aside. 
  4. Place the pan back on the heat and add a little more oil.
  5. Pour in half the beaten eggs and swirl the pan to spread out the egg. Cook until bubbling at the edges and almost set on top then flip it over and cook the other side for a few more seconds. 
  6. Remove to a warm plate and repeat with the remaining beaten egg. 
  7. Spoon the bacon and peas into the middle of each egg wrap and scatter over the parmesan. 
  8. Roll the wrap up, cut it in half and serve sprinkled with chopped basil and cherry tomatoes on the side.

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4 / 5 rating (3 votes)

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