Roasted capsicum and egg breakfast wrap
1 individual, (1 x 70g)
1 medium, lightly beaten
9 g, (roma variety), 3 thin slices (3 x 3g)
¼ small, roasted, cut into strips (30g)
Light mozzarella cheese
2 tbs, grated
Grated parmesan cheese
1 tsp, finely grated
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.