Egg wraps with black beans & rocket
Make these egg wraps, filled with black beans and salad, to sustain you through the day – eggs keep you fuller for longer than a carb-based meal of equivalent calories
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1red pepper, deseeded and sliced
- 2tsp rapeseed or olive oil
- 1garlic clove, finely grated
- ½tsp ground cumin
- 1tsp ground coriander
- 1tsp vegetable bouillon powder
- 400g can black beans
- 4large eggs
- handful of chopped parsley or coriander
- 4tbsp porridge oats
- 2tomatoes, chopped
- 2handfuls of rocket
Instructions
Step 1
Put the pepper in a large non-stick pan with 1 tsp of the oil. Cover and cook over a medium heat for 10 mins, stirring occasionally. Add the garlic and spices, then tip in the bouillon and beans, along with the water in the can, then cook for a few minutes, stirring until slightly reduced. Mash the beans a couple of times to thicken the mixture.Step 2
For the wraps, beat 2 eggs in a bowl with half the parsley or coriander and half the oats. Heat half the remaining oil in a 21cm non-stick frying pan, and fry the egg mixture for 1 min 30 seconds until almost set, then turn over. Fry for another 30-60 seconds. Tip onto a plate, spoon half the filling down the centre and scatter over half the tomato and rocket, then roll up and serve. Repeat the process with the rest of the ingredients to make the other wrap.