Breakfast Wrap with Egg and Ham
A thin chive omelette, cooked ham, lettuce and tomato rolled up in a warm wheat tortilla – no milk and easy to take along.
- 15 min
- 415 kcal / serving
- easy
- Protein
- 27.4 g
- Fat
- 19 g
- Carbs
- 32.3 g
Contains: gluten, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 flour tortillas
- 4 eggs
- 1/4 bunch chives, chopped
- 1 tsp rapeseed oil
- 80 g cooked ham, sliced
- 30 g lettuce (e.g. romaine)
- 1 tomato
- Salt
- Pepper
Method
- Slice the tomato thinly. Wash and spin-dry the lettuce and cut it into strips.
- Whisk the eggs with the chives, salt and pepper. Heat half of the oil in a non-stick frying pan, pour in half of the eggs, swirl into a thin layer and let set over medium heat for 2 minutes. Flip, cook for another 30 seconds and remove. Make a second omelette the same way.
- Warm the tortillas in the dry pan for 20 seconds per side so they do not crack when rolled.
- Place an omelette on each tortilla and top with ham, lettuce and tomato. Fold up the bottom edge, fold the sides towards the middle and roll up the wrap tightly.
- Cut in half diagonally and serve. To take along, wrap tightly in baking paper or foil.
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