Breakfast wrap with pesto scrambled eggs
8 whole, thinly sliced
1 medium, finely chopped
Reduced-fat 15% cheddar cheese
¼ cup(s), grated, (30g), grated
2 regular, (2 x 48g)
2 x 3 second spray(s)
- Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Add mushrooms and cook, stirring, for 2–3 minutes or until tender and lightly browned. Stir in balsamic vinegar. Transfer to a plate. Cover to keep warm.
- Whisk eggs and milk in a small jug until combined. Lightly spray cleaned pan with oil and heat over low heat. Pour egg mixture into pan and cook, folding occasionally (see tip), for 3–4 minutes or until cooked to your liking. Fold pesto through scrambled eggs.
- Preheat a sandwich press. Lay wraps on a flat surface. Spoon scrambled eggs onto half of each wrap. Sprinkle with tomato, mushrooms and cheese. Fold wraps to enclose f illing and cook for 2–3 minutes or until golden. Cut in half to serve.