Cook Well, Eat Well

Breakfast Wrap

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Serves 4 



1 tablespoon olive oil

½ small onion, diced

4 rashers of short cut bacon, diced

1/3 cup red capsicum, diced

1/3 cup mushrooms, diced

6 eggs

¼ cup milk

Pepper to taste

2 tomatoes, finely diced

4 wholegrain wraps or mountain bread



  1. Heat oil in a non-stick frypan over a medium heat. Add onion and bacon and cook for 3 minutes.
  2. Add capsicum and mushrooms and cook for 2-3 minutes.
  3. Whisk eggs, milk and pepper together and pour mixture over the vegetables in the fry pan.
  4. Cook for 3-5 minutes or until egg has set.
  5. Divide omelette and place on one half of a tortilla/mountain bread topped with fresh tomato and fold to make a wrap.

 Tip: Eggs are a versatile option for breakfast, lunch, or dinner!