Quick Lunch Egg Wrap

Serves 2

Preparation time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes


  • 3 large eggs, at room temperature
  • Pinch Sea salt & white pepper
  • 2 Tablespoons/ 30 ml cold filtered water
  • 10 ml olive oil or non-stick cooking spray

Fillings of your choice

  • Baby spinach
  • Grated carrot
  • Grated beetroot
  • Chopped ham
  • Cherry tomato
  • Chopped avocado
  • Grated cheddar or cubed mozzarella


  1. To make the wrap, whisk the eggs with the seasoning and water until very well combined, allow to stand for 2 minutes if frothy.
  2. Grease a 22cm non-stick pan and pour in a quarter of the egg mixture to form a thin layer in the pan, gently coating the pan to spread the mixture around the pan as you would an omelette. Cook over medium heat for approximately 2 minutes until cooked, flip over and cook for a further minute, remove and cook remaining mixture.
  3. To serve; fill the egg wrap by placing the fillings of your choice down the centre of the omelette, roll up and cut in half to serve.