Monday, 3 September 2012

Egg & Pepper Pita Wrap

Scrambled Egg & Red Pepper Wrap
What a great wrap for sending your kids off to school tomorrow!
Eggs are very versatile and can be served hot or cold.  An addition of tasty humus gives you added flavour, fibre and less fat than mayonnaise!
1  8" or 10" whole wheat pita with pocket
2 eggs
3" piece of red pepper, diced
2 tsp chopped chives
salt & pepper to taste
2 tbsp hummus spread (I used roasted garlic)
1 tbsp olive oil
2 slices of tomato
Place pita in a warm toaster oven or oven for 2 min.   Remove and spread with humus all over.
In a small preheated skillet add oil and saute pepper and chives.  Season to taste lightly.
In a small bowl, whisk eggs with a fork + 1tbsp water.  Pour mixture over softened vegetables and cook, pushing sides into centre of pan as the edges begin to become opaque and cooked.  Swirl pan to loosen mixture, use a spatula to flip eggs when cooked to your desire.
Place eggs on top of hummus and top with tomato.
Roll and cut in half
Wrap in paper for transporting.


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