Scrambled egg and spinach wraps
5 - 8
PersonalPoints™ per serving
Baby spinach leaves
4 small, (buy 4 x 25g)
Extra light cheddar cheese
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Whisk eggs in a large bowl and season with salt and pepper.
- Pour eggs into pan and allow to set slightly, then stir using a spatula. Add spinach and nutmeg and cook, stirring gently, until spinach is just wilted and eggs are set.
- Divide egg and spinach between wraps, then sprinkle over cheese and season with pepper. To serve, roll up each wrap, folding in at the bottom.