
INGREDIENTS
2 cup mushrooms, sliced
1 tbs olive oil
2 corn cobs, steamed, kernels removed
8 eggs, lightly beaten
1 cup reduced fat milk
2 cup baby spinach leaves
4 soft wholegrain wraps
80g light tasty cheese, shredded
METHOD
Step 1 of 3
Combine eggs, cheese and milk in a bowl and whisk lightly. Pour egg mixture into a deep non-stick frying pan over medium-low heat. Cook, scraping in from the edges occasionally, until just set. Keep warm until serving.
Step 2 of 3
Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and corn and sauté for three minutes. Turn off the heat, add spinach leaves and toss through mushrooms and corn to wilt.
Step 3 of 3
Heat wraps in the microwave according to packet instructions. Fill wraps equally with scrambled egg, mushrooms, corn and spinach and serve immediately.
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