Scrambled Egg & Watercress Wrap
SERVES 1 | PREP 5mins | COOK 5mins
This is such an easy way to enjoy an egg sandwich. Chop up your veggies and cook your egg the night before and either assemble at home, or toss the leaves in with your veg and ‘wrap it up’ at work.
Ingredients
- 2 tsp mayonnaise
- 1/2 tsp Dijon mustard
- 2 tsp lemon juice
- 2 tsp red onion, finely chopped
- 1 tsp capers
- 1 tbs finely chopped celery
- 2 tbs cucumber, peeled, chopped & deseeded
- 2 eggs
- 1 tsp olive oil
- salt & pepper
- 50g watercress, leaves picked or baby spinach leaves
- 20cm gluten-free wrap
Method
- Whisk together mayo, mustard and lemon juice in a bowl. Add onion, capers, celery and cucumber, and set aside.
- Crack your eggs into a small bowl and lightly beat.
- Heat oil in a non-stick frypan over medium to high heat. Add eggs, tilting pan to spread mixture around. Cook for a few minutes, pushing mixture in from the edge to allow wet mixture to cook.
- When just cooked, gently fold through the mayo mixture and season with salt and pepper. Remove from heat.
- Arrange leaves over the centre of the wrap and top with scrambled egg mixture. Roll it up and serve.
