Breakfast Burrito - cooking recipe

Ingredients

2 None large eggs
2 None large egg whites
2 (9 inch) wholegrain soft wraps
1.5 oz reduced-fat ricotta cheese, crumbled
3.5 oz smoked salmon
3 oz baby spinach
1 None medium lemon, cut into wedges

Preparation

Whisk eggs and egg whites until combined. Season.
Heat a medium nonstick frying pan over high heat. Cook wraps, 1 at a time, for 1 min, or until warm. Transfer to a plate and cover with foil to keep warm.
Add egg mixture to same pan. Cook, stirring occasionally, for 2 mins, or until mixture is lightly scrambled and just set.
Spoon scrambled eggs over wraps. Top with ricotta, salmon and spinach. Roll up to enclose filling. Serve immediately with lemon wedges.