Egg White and Turkey Bacon Breakfast Wrap

Steps

1. Fry the turkey bacon in a dry pan over medium heat for 4-5 minutes, until crisp at the edges. Lift it out and cut each slice in half.

   5 min

2. Halve the cherry tomatoes. Beat the whole eggs and the egg whites together with salt and pepper.

   2 min

3. Coat the pan with the spray oil, wilt the spinach for a minute, then pour in the eggs and scramble softly over low heat. Take them off while still glossy.

   4 min

4. Warm the tortillas for 20 seconds a side in the same pan. A cold tortilla cracks when it is rolled.

   2 min

5. Lay the cheddar down the middle of each tortilla, then the hot egg on top so it melts. Add the bacon and tomatoes, fold in the two sides and roll it up tightly.

   2 min

Serving suggestion

Cut in half on the diagonal and serve with hot sauce or salsa.

Storage

Best fresh. Rolled tight in foil it holds an hour for taking out.

Notes

Carton egg whites work directly — 4 large whites is about 160 ml.