Scrambled egg & spinach wraps
Calorie controlled cooking spray
Egg, whole, raw
8 medium, raw
70 g, young leaf
¼ teaspoon(s), level
WW White Wraps
Half Fat Cheddar Cheese
80 g, grated
- Mist a large nonstick frying pan with cooking spray and put over a medium heat. Crack the eggs into a small bowl, season to taste, then lightly whisk.
- Pour the eggs into the pan and allow to set slightly, then stir using a spatula. Add the spinach and nutmeg and cook until the spinach is just wilted and the eggs are set.
- Divide the egg and spinach between the wraps, then sprinkle over the cheese and some ground black pepper. Roll up each wrap, folding in at the bottom, then serve.