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Roasted capsicum and egg breakfast wrap

Roasted capsicum and egg breakfast wrap

Total Time
15 min
10 min
5 min
Crispy on the outside and melty on the inside, this breakfast is easy to take with you, thanks to a folding method that keeps all the fillings tucked inside. Get creative with different combos of cheeses and veggies.


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. Place capsicum over the top-left quarter of the wrap.
  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. 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. Place the folded wrap on to the pan 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.


Don’t have time to roast your own capsicums? No worries! Simply replace with ¼ cup (35g) roasted red capsicum strips (not in oil) from a jar.