Omelette Wrap


Serves 1

Wanting to avoid bread in your lunch?  Why not try an omelette wrap?  You can make the wrap the night before, then just fill it when you are ready.  Here’s how:


  • 2 eggs
  • 1 Tbs water
  • ½ tsp mixed dry herbs
  • medium courgette
  • ¼ of a small red onion
  • Salt and pepper
  • Chutney or light cream cheese and salad to serve


Beat two eggs + 1 Tbs water, salt and pepper and ½ tsp mixed dry herbs.  Stir in a medium grated courgette and about ¼ of a small red onion, finely diced, mix well.
Pour the mixture into a sprayed, non-stick pan over a medium heat and cook for about 3-4 minutes, or until the underneath is set and firm enough to turn.  Turn carefully and cook another 2 minutes or until just cooked.  You may need to turn the heat down a little.
Remove onto a plate.  You can use it warm, or roll it up, wrap in clingfilm and refrigerate until you want it.

Spread with 1 dsp chutney or lite cream cheese and top with salad of your choice + 20g feta if desired.  Roll it up and enjoy!