Prep 20 mins |
Cook 10 mins
(makes 4 rolls)
100g baby spinach leaves
6 free range eggs
1/3 cup grated parmesan
1 tbs olive oil
1 ripe avocado
1 tbs lime or lemon juice
4 large wraps or mountain bread wraps
Kewpie mayonnaise, for spreading
4 Iceberg lettuce leaves
2 Lebanese cucumbers, sliced lengthways into thin ribbons
Place spinach into a heatproof bowl. Cover with boiling water. Stir until wilted. Drain spinach, rinse in cold water and leave to drain in a sieve. Wrap spinach in a few sheets of paper towel and squeeze to remove excess moisture. Finely chop spinach. Set aside.
Crack the eggs into a medium bowl. Season with salt and pepper and whisk until combined. Stir through spinach and parmesan.
Swirl 1 tsp oil in a medium non-stick frying pan (about 18cm base) over medium heat. Add 1/4 of the egg mixture. Cook for 1-2 minutes until golden, then turn and cook for a minute until egg has set. Slide onto a plate and repeat using remaining oil and egg mixture.
Mash avocado in a bowl with the lime juice until roughly mashed. Place wraps on a clean bench. Spread the centre with mayonnaise. Top with lettuce, omelette, cucumber and mashed avocado. Roll up and secure with string. Cut rolls in half and serve.