Egg and Bacon Wrap
- 2 slices trimmed eye bacon - no tail
- 2 eggs, beaten with freshly ground black pepper and salt
- Veggies of your choice
- A small wrap (around 130 calories/550kj)
Spray a non stick 20cm frypan and heat over moderate heat. Add bacon slices and cook for 2-3 minutes. Turn bacon over and pour beaten egg mixture on top. Cook 1 minute.
Press the wrap on top of the egg mixture and gently turn the wrap back and forth, so that the egg mixture starts to stick to the wrap as it cooks. Cook about 2-3 minutes or until the egg is just cooked (do not overcook), then flip the eggy wrap over and crisp the wrap in the pan for another 2 minutes.
As the wrap is crisping up, add tomato slices/red onion/baby spinach or other veggies of your choice to one side of the top of the eggy wrap.
Remove from the pan and fold in half to serve.