Photo of Roasted capsicum and egg breakfast wrap by WW

Roasted capsicum and egg breakfast wrap

10 - 12
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min


Wholemeal wrap

1 individual, (1 x 70g)


1 medium, lightly beaten


9 g, (roma variety), 3 thin slices (3 x 3g)

Green capsicum

¼ small, roasted, cut into strips (30g)

Light mozzarella cheese

2 tbs, grated

Grated parmesan cheese

1 tsp, finely grated

Oil spray

2 x 3 second spray(s)


  1. Place wrap on a cutting board and make a cut from the centre to the bottom edge.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook egg, stirring occasionally, for about 1 minute or until scrambled and just set. Place egg on the bottom-right quarter of the wrap. Arrange tomato slices over the top-right quarter and capsicum strips over the top-left quarter. Sprinkle mozzarella and parmesan over the bottom-left quarter. Season the fillings with salt and pepper.
  3. Starting from the bottom-right quarter, fold egg and the wrap over onto the tomatoes in the top-right quarter. Continue folding the wrap in an anti-clockwise direction over onto the top-left quarter, then onto the bottom-left quarter to enclose fillings and form a triangle.
  4. Wipe frying pan clean with paper towel, lightly spray again with oil and heat over medium heat. Add the wrap and cook for about 2 minutes or until golden underneath. Carefully turn and cook until the other side is golden and cheese is melted. Serve.