A speedy vegetarian dish – ideal as a last-minute, midweek supper
Prep:10 mins
Serves 2
2 tomatoes, halved, seeds scooped out, then chopped3 spring onions, chopped1 red chilli, sliced (deseeded if you like it milder)4 eggs100ml milk1 tsp olive oil100g cheddar, grated2 large wrapssoured cream and guacamole to serve, (optional)
STEP 1In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.STEP 2Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.
