Cherry tomato, feta and avocado egg flip
This protein-packed 10-minute meal is an energy-boosting breakfast or light lunch.
Get ready to power up your day with this protein-packed egg flip, a quick and delicious dish to keep you full and energised. This serves one person, but will feed two if you add more toppings.
Ingredients
2-3 eggs, lightly whisked
sea salt and pepper
1 cup cherry tomatoes, halved
1 tbsp sweet chilli sauce (optional)
2 spring onions, finely sliced
40g feta cheese
1 medium-large flour tortilla
small handful of grated cheese (mozzarella or tasty)
handful of spinach or rocket leaves
avocado slices
a squeeze of lemon juice
Method
Step 1
Whisk and season the eggs with salt and pepper.
Step 2
Place a large lidded frying pan (about the same size as the tortilla) over medium heat. Add the cherry tomatoes and cook for 2-4 minutes until softened. Add the sweet chilli sauce (if using) and combine. Pour the eggs over the tomato mix. Scatter over the spring onion and crumble on the feta.
Step 3
Place the tortilla on top of the eggs, then flip the tortilla over with a spatula or dinner plate, so that the egg and tomato side is facing up. Slip it back into the frying pan.
Step 4
Add the grated cheese. Place the lid on and let the cheese melt for 2 minutes. Slide the egg flip out of the pan and onto a plate. Add the spinach/rocket and avocado slices to one side. Squeeze over some fresh lemon juice. Fold the tortilla in half over the egg mixture, taco-style, and cut into wedges to eat.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
