Kids’ breakfast wrap

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Melanie Jenkins

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A tasty and healthy breakfast recipe that the kids will love, this breakfast wrap is simple and fun to make!

Serves: 2

Time to make: 10 mins

Ingredients

More weights & measures

spray oil
½ red onion, sliced
1 cup sliced mushrooms
2 tablespoons chopped fresh Italian parsley
2 large wholegrain wraps
2 portions scrambled egg
1 cup baby spinach, rinsed and well drained
1 tomato, sliced
black pepper, to season

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Instructions

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1 Spray a pan with oil and set over a medium heat. Add onion, mushrooms and parsley. Cook for 2-3 minutes, stirring often, until browned.

2 Divide mix among wraps, add scrambled egg, spinach and tomato. Season with pepper. Fold wrap around filling from the bottom, then in from each side. Serve immediately (with napkins!)

Variations

Make it gluten free: Use gluten-free wraps.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 423cal

Kilojoules 1780kJ

Protein 21g

Total fat 22g

–Saturated fat 6g

Carbohydrates 35g

–Sugars 11g

Dietary fibre 5g

Sodium 720mg

Calcium 130mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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