The Kitchen

Oat and Egg Wrap

You don’t need bread to make a wrap…

Serves: 1-2


• 2 eggs
• 7g (1 rounded tbsp) rolled oats
• A few parsley leaves or chives, finely chopped
• A few cherry tomatoes, halved


1. Whisk the eggs, oats and herbs together in a jug, then transfer to a frying pan.
2. Cook on a medium heat for a few minutes or until you are able to lift the edge and flip it over like a pancake.
3. Cook for a further few minutes on the other side, then transfer to a plate.
4. Add your tomatoes and roll into a wrap.

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