Forget the soggy three inches of sadness some fast food chains serve up in the morning and get on Alice’s ultimate brekkie wrap. It’s got pretty much everything you’ll find in any good Full English – and then some – without giving you room-clearing indigestion, and enough sugar and trans-fats to rot all your teeth at once.
Ingredients: (serves 2)
- 2 tsp extra virgin olive oil
- ½ small red onion, peeled and finely chopped
- 10 cherry tomatoes, halved
- a pinch of chilli flakes
- a small handful of fresh coriander, roughly chopped
- sea salt and freshly ground black pepper
- 3 free-range eggs
- 2 small wholemeal wraps
- 60g dry cured chorizo, cut into chunks
- 6 chestnut mushrooms, thinly sliced
- 100g fresh spinach
- 30g feta, crumbled
- a squeeze of lemon juice
- Preheat the oven to 150ºC/300ºF/Gas Mark
- Begin by making the salsa. Heat 1 teaspoon of the olive oil in a small saucepan over a medium-low heat. Add the onion and cook for 5-7 minutes until softened.
- Add the tomatoes and chilli flakes, and cook for a further 3 minutes, or until the tomatoes have softened.
- Add the lemon juice, coriander and remaining olive oil, then season to taste and set aside.
- Crack the eggs into a bowl and whisk until fully combined. Place the wraps in the oven.
- Place a frying pan over a medium-high heat and add the chorizo. Cook until it starts to release its oil, then add the mushrooms and cook for a few minutes until golden.
- Add the spinach and cook until it wilts. Pour in egg mixture and stir slowly and continuously.
- When the eggs are almost cooked, stir in the feta. Divide the egg scramble between the two wraps, top with the homemade chunky salsa, then fold and serve.
Alice Liveing, best known these days as Clean Eating Alice, has released her second cookbook Eat Well Everyday, out now. harpercollins.co.uk
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