Spanish-inspired frittata wrap
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Kickstart your morning with this hearty frittata wrap developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. Packed with carbs and a source of protein designed to keep you energised and satisfied.
Each serving provides 524 kcal, 24g protein, 51g carbohydrate (of which 7.2g sugars), 26.1g fat (of which 5.5g saturates), 6g fibre and 1.84g salt.
Ingredients
- drizzle olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 300g tin potatoes, drained and sliced
- 8 free-range eggs
- salt and freshly ground black pepper, to taste
- 4 tbsp mayonnaise
- 1 tsp smoked paprika
- 4 large plain tortilla wraps
- 4 roasted red peppers from a jar, sliced
- 2 handfuls baby spinach leaves
Method
Preheat the oven to 200C/180C fan/gas 6.
Add a drizzle of oil to a frying pan over medium heat and fry the onion for 3–4 minutes until softened, then add the garlic and fry for 1 minute more. Add the sliced tinned potatoes and fry for 5–6 minutes until they begin to crisp up around the edges.
Whisk the eggs in a large bowl and season with salt and pepper. Pour the cooked potato and onion mixture into the whisked eggs and mix together to fully coat the potatoes.
Pour the egg mixture into a well-oiled baking dish (approx. 15x30cm/6x12in) and bake in the oven for 12–15 minutes until cooked through.
Leave the frittata to cool for 15 minutes, then cut into 4 rectangles.
Mix the mayonnaise and smoked paprika in a small bowl.
To assemble, spread a generous spoon of the paprika mayonnaise onto each of your wraps.
Add a slice of the frittata and top with the spinach and red pepper.
Fold the wrap in at the sides and roll the wraps up burrito style. Eat straight away or store in the fridge or freezer until ready to eat. Reheat in the oven or air fryer until piping hot.
