EGG TORTILLA BREAKFAST WRAP - CHERRY TOMATOES, HALLOUMI & AVOCADO

Serves 1

Ingredients:

• 1 medium/large tortilla

• 2-3 eggs, lightly whisked

• Sea salt & cracked black pepper

• ½ cup cherry tomatoes, halved

• 2 teaspoons chilli jam or sweet chilli sauce

• 3-4 pieces halloumi

• Handful basil leaves, chopped

• Handful rocket leaves

• 1/4 avocado, sliced

• Lemon wedge for squeezing

Method:

1. Place a large frying pan (one that is about the size of the tortilla) onto medium heat. Add the cherry tomatoes, season and let them cook for 2-3 minutes. Then add the chilli sauce and stir through. Add the haloumi pieces onto one side of the fry pan and let them cook for a couple of minutes. Whisk and season the eggs with salt and pepper. Pour in the eggs onto the tomatoes and halloumi. Cook for 3-4 minutes. Add some fresh basil.

2. Place the tortilla on top of the eggs, then flip the tortilla over with a spatula or dinner plate, so that the egg is facing up.

3. Add the rocket, avocado to one side of the tortilla. Squeeze over fresh lemon juice. Fold the right half of the tortilla over so it sits on top of the left side and remove from the pan. Slice into wedges and enjoy.