• 2 Smoked Danish back bacon rashers by Sainsbury's
  • 6 medium free range British eggs by Sainsbury's
  • 2 tbsp semi-skimmed milk
  • 1 tsp olive oil by Sainsbury's
  • 125 g roasted red pepper from a jar, drained and roughly chopped
  • 100 g young spinach by Sainsbury's, washed
  • 40 g cheddar cheese, grated
  • 4 multi-seed wraps
  • a wedge of lime, to serve


  1. 1

    Preheat the grill and cook the bacon until crisp, turning occasionally. Set aside on kitchen paper to cool, then roughly chop.

  2. 2

    Whisk together the eggs with the milk and season. Heat the oil in a non-stick pan then add the eggs, and allow it to set for about 30 seconds, without stirring.

  3. 3

    Start to slowly stir the eggs with a wooden spoon until they are softly set but still slightly runny. 

  4. 4

    Add the bacon, red pepper, spinach and cheese to the eggs. Stir until combined, the spinach has started to wilt and the cheese has melted.

  5. 5

    Divide the mixture between the four wraps and roll up into burritos. Serve with wedges of lime on a serving tray.

Nutritional Details

Each serving provides
  • Energy 1599kj 382kcal 19%
  • Fat 17.8g 25%
  • Saturates 6.7g 34%
  • Sugars 3.5g 4%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 762kj/182kcal

Each serving provides

14.5g carbohydrate 1.3g fibre 11.4g protein

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