- 260 g fresh spinach, washed
- 1 tsp olive oil
- 3 spring onions, finely chopped
- 3 large free-range eggs
- 25 g mature Cheddar, grated
- 4 cherry tomatoes, halved
- 3 plain flour tortillas
Place the washed spinach in a large saucepan cook gently until wilted down - there's no need to add any water. Leave to cool, then squeeze out any excess water. Chop roughly.
Heat a little of the oil in a 23cm frying pan and gently cook one of the spring onions for a few minutes. Beat one of the eggs lightly then add to the pan with a third of the spinach, a third of the Cheddar and a few cherry tomato halves. Swirl the egg around the pan to make a very thin omelette. Cook for just 3 minutes, then tip out of the pan straight onto a flour tortilla. Roll up the tortilla and wrap in baking parchment, then foil. Repeat with the remaining ingredients until you have 3 wraps.
To serve, cut each tortilla in half and unwrap the foil and parchment.