Kuehne June 2019
Scrambled egg and tomato salsa wrap

Scrambled Egg & Tomato Salsa Wrap

Annabel Karmel
Serves: 2
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Ingredients

  • SALSA
  • 1 tsp olive oil
  • 2 large tomatoes, de-seeded and diced
  • 6 spring onions, thinly sliced
  • Half a small red chili, diced
  • 1 tsp caster sugar
  • Juice of half a lime
  • 1/2 tsp balsamic vinegar
  • 1 tbsp chives, thinly sliced
  • Salt and pepper
  • SCRAMBLED EGGS
  • A knob of butter
  • 4 eggs
  • 3 tbsp milk
  • 2 small tortilla wraps
  • 25g Parmesan cheese, finely grated
Profitability
high

Method

  1. SALSA
  2. Mix all the ingredients together in a bowl and chill while making the eggs
  3. Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture and stir until eggs are scrambled
  4. Warm the wraps in a microwave. Put one wrap on a board and spoon half the eggs along one side. Top with salsa and sprinkle with cheese. Fold in the sides, roll up and slice in half. Repeat with the remaining wrap and serve
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