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When it comes to breakfast, toast and cereal have never really done it for me – and while a full cooked breakfast with the works is nice for the weekends, I like to go with something in the middle for the weekdays.  In this recipe, I make a wrap out of eggs and fill it with smoked salmon, baby spinach and tomato.

Serves 4

Egg Wrap SalmonIngredients

4 large eggs and 4 large egg whites

Salt and pepper, to season

Light olive oil, for frying

2 handfuls baby spinach leaves

4 tomatoes, cut in half with one half sliced and the other halve cut into wedges

200g smoked salmon


1. In a small bowl, scramble 1 egg and 1 egg white and season with salt and pepper

2. Heat the oil in a small frying pan on medium-high heat

3. Cover the base of the frying pan with the egg, turn heat to low and cook until the egg is set and slightly browned on the bottom

4. Flip the omelet over to brown the other side; then remove from the heat

5. For each wrap, use 50g of the smoked salmon, half a handful of spinach leaves and the tomato slices; serve with the tomato wedges

Tips and Hints

To make ahead, cook the egg wrap the night before and reheat it up in the microwave for about 20 seconds before assembling the wrap