2 tomatoes, halved, seeds scooped out, then chopped
3 spring onions, chopped
1 red chilli, sliced (deseeded if you like it milder)
1 tsp olive oil
100g cheddar, grated
2 large wraps
soured cream and guacamole to serve, (optional)
In a small bowl, mix the tomatoes,
half the spring onions and half the red
chilli with some seasoning and set aside.
Beat the eggs and milk with a fork with
Heat the oil in a large non-stick pan and
fry the remaining spring onion and chilli
for 1 min, then pour in the egg mix.
Gently scramble the eggs by dragging
the egg mixture as it sets into the middle
of the pan. Cook to your liking, then take
off the heat and throw on the cheese. Stir
through, then divide between the wraps.
Tuck up the top and bottom of each
wrap and roll up, then slice in half and
serve with the homemade tomato salsa,
soured cream and guacamole, if you like.