Written by Megan Lee, Registered Dietician, December 2024
You can customise this to your liking or scour the fridge and add
whatever veggies or cheeses you have on hand! Serve with a side
salad for a wonderfully balanced meal.
Ingredients (Makes 1 foldover)
● 2 eggs, beaten
● 1 wholewheat/brown wrap
● 1 tomato
● 30-50g of cheese (or as much as you would like!)
● 1 tsp basil pesto
● Olive oil for cooking
Method:
1. Prep your ingredients first. Slice the tomato into thin-ish slices,
grate or slice the cheese, and beat the two eggs in a bowl.
2. Place a large pan on medium-high heat, and add a drizzle of olive oil.
3. Cook your sliced tomato for a few minutes until slightly softened.
Remove from the pan.
4. Add your beaten eggs to the pan and swirl as if you were making
a pancake - to coat the base of the pan.
5. Once the egg is almost cooked through, place the wrap on top of
the egg layer to fuse with the egg. Cook for another 30-60 seconds.
6. Reduce the heat slightly.
7. Flip the egg-wrap over. Place your grated/sliced cheese on one half.
Top the cheese with your cooked tomato slices.
8. Spread the basil pesto on the other half of the egg.
9. Fold the wrap in half, and cook for another 30-60s seconds. Flip the foldover to further brown the other side, and melt the cheese.
10. Remove from the heat, slice in half, and enjoy!
For personalised guidance on finding a more positive relationship with food, exercise, and your body, book a consultation here: https://www.gabimeltzerdietician.com/book-online.
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