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.

Method

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.

Kids in the Kitchen

Kids love learning how to crack eggs – just make sure you fish out any stray bits of shell before they start whisking. Older kids can use this recipe to learn how to flip omelettes (teach them how to be safe around a hot pan first). This recipe is also a great way to encourage children to try new ingredients and add their own filings.