A simple variation for eggs on toast - use your favourite fillings - so easy and quick to make a satisfying, nutritious meal for any time of the day. I use the low-carb, high protein flatbreads/ wraps but there are lots of options. Enjoy! Colleen
Preparation 5 minutes
Cooking 5 - 7 minutes
Ingredients (for 1 serve - multiply to your requirements)
this is a rough guide - add your preferred filling ingredients - either already cooked or quick to cook eg baby spinach leaves. Nothing too soggy.
2 eggs - beaten together
a splash of oil
1 round flatbread wrap (lots of different brands - I like the low carb/high protein)
1 roma tomato - seeds/liquid removed
handful cooked chicken/lamb or salmon etc - great way to use up leftover roasts
torn spinach leaves
a little sliced celery
sliced shallots
a little grated cheese perhaps
herbs chopped eg parsley, mint, rosemary, dill, oregano etc
salt and pepper to taste
tiny splash of your choice of sauce that suits eg soy, bbq, hummus, chilli
Method
warm your pan and then add splash of oil, swirl to coat pan and warm oil.
Pour in the beaten egg mixture and gentle cook for a couple of minutes.
When egg mixture begins to cook, place flatbread wrap on top and gently push into the top of egg mixture. You want bread to form a layer and egg to adhere and cook onto the underneath. Don't squash it on - just gently pat together.
When you think egg side is cooked, gently flip it over so the flatbread wrap can now cook in the base of pan.
Top one half of the eggs with your choice of fillings
Fold the bare half over onto the filling half. Keep cooking until flatbread wrap begins to crisp up a little. You might need to flip again to crisp both sides.
Remove from pan and enjoy your egg toastie!
Cheers! Colleen
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