bacon and egg wraps

A delicious alternative to a tortilla breakfast wrap, high in protein, vitamin A, C and D.

Calories (per wrap): 257

Carbohydrates: 1g

Protein: 21g

Fat: 19g

High In:

1. Vitamin D aids in bone and tooth health, helping to prevent osteoporosis as you age. Vitamin D also helps regulate insulin levels and therefore help Diabetes type 2.

2. Vitamin A helps to boost immunity, reduce cholesterol and supports eye/skin health.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

The main dish:

4 free range medium eggs

2 rashers of thick cut bacon

1tbsp extra virgin olive oil

A splash of milk

20g finely sliced cheddar

40g freshly diced pepper

How to make it:

Making the egg wrap:

1. Crack 4 eggs into a bowl, whisking them together with a fork.

2. Add a splash of milk into the mixture and season with salt/pepper.

3. Heat the half of the olive oil in a frying pain until it is able to coat the pan.

4. Pour a thin layer of the egg mixture (roughly half) around a small/medium frying pan, ensuring the entire base is covered.

5. Leave to fry for 2-3 minutes on a medium heat, before using a spatula to flip it onto the other side.

6. Once cooked, place the egg wrap on kitchen towel and dab dry to remove excess oil.

7. Repeat for the other wrap.

Whilst the egg wrap is cooking:

1. Place a small amount of oil in a saucepan, and add the bacon rashers on a medium-high heat.

2. Let the bacon cook for 2-3 minutes before turning.

3. Add the diced peppers and allow to cook at the same time.

4. Grate the cheese.

Once the egg wraps are made:

1. Chop the Bacon and place on 1/3 of the egg wrap with the peppers and cheese.

2. Roll the egg wrap up starting on one side.

3. Chop down the middle, serve and enjoy!

Tips and Ideas

Try adding some wilted spinach into the wrap to boost your vitamin A and C. Or if you need a bigger breakfast cook a sausage to add with it.

This recipe also works as a pre-prepared lunch, pack it up in a box and take it to work!