• 260 g fresh spinach, washed
  • 1 tsp olive oil
  • 3 spring onions, finely chopped
  • 3 large free-range eggs
  • 25 g mature Cheddar, grated
  • 4 cherry tomatoes, halved
  • 3 plain flour tortillas


  1. 1

    Place the washed spinach in a large saucepan cook gently until wilted down - there's no need to add any water. Leave to cool, then squeeze out any excess water. Chop roughly.

  2. 2

    Heat a little of the oil in a 23cm frying pan and gently cook one of the spring onions for a few minutes. Beat one of the eggs lightly then add to the pan with a third of the spinach, a third of the Cheddar and a few cherry tomato halves. Swirl the egg around the pan to make a very thin omelette. Cook for just 3 minutes, then tip out of the pan straight onto a flour tortilla. Roll up the tortilla and wrap in baking parchment, then foil. Repeat with the remaining ingredients until you have 3 wraps.

  3. 3

    To serve, cut each tortilla in half and unwrap the foil and parchment.

Nutritional Details

Each serving provides
  • Energy 1365kj 326kcal 16%
  • Fat 12.6g 18%
  • Saturates 5.1g 26%
  • Sugars 2.5g 3%
  • Salt 0.97g 16%

% of the Reference Intakes

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