After a quick but filling lunch? Our tasty Fried Egg and Onion wrap will fit the bill. Add some baby spinach to get in a serve of greens, or indulge as is with sour cream and onion.
Serves: One
Time: 15 minutes
Ingredients
- 2 teaspoons olive oil
- 1 egg
- 1 small red onion, thickly sliced
- 1/2 small red capsicum, sliced
- 3 teaspoons balsamic vinegar
- 1 egg
- 1 pita wrap
- 1 tablespoon sour cream
- 1 teaspoon sweet chilli oil
Method
Heat olive oil in a frying pan and add the onion. Cook until softened and translucent, then add the capsicum and continue to cook until soft. Increase the heat to caramelise the capsicum and onions, then stir in the balsamic vinegar. Remove the mixture and keep warm for later use.
Break the egg into the frying pan and cook over a low heat until the egg is just set.
Heat the pita wrap in the microwave for 10 seconds and then lay it on a board, spread the sour cream in the centre followed by the sweet chilli sauce. Heap on the onion and capsicum mixture, and then top with the egg. Sprinkle over some baby spinach leaves if using, otherwise season with salt and pepper and roll up the pita bread, ready to eat.
