These green egg wraps are really fun to prepare, super-colourful and ever-so tasty – essentially a thin omelette laced with spinach, which serves as a great green wrap to be filled with whatever takes your fancy, so everyone (even picky people) can add their favourite fillings: here, it’s chopped tomato and avocado, but it also works brilliantly with leftover peas or sweetcorn, chilli or a handful of grated cheddar. The result is a Super Power breakfast, lunch or snack, packed with energy-boosting protein and vital vits.
Season the whisked eggs. Spray a medium non-stick frying pan with a little olive oil, add a small handful of spinach and cook for around 20 seconds until just starting to wilt.
Add half the egg mixture and roll around the base of the pan to create a fine, thin omelette.
When golden on one side (it will take no more than a minute), flip and cook on the other. Set aside. Repeat to make a second wrap.
Fill the wraps with chopped tomato, avocado and spring onion, with a squeeze of lemon juice if you like, to add some acidity.
Roll up like a pancake and tuck in.