• 260g fresh spinach, washed
  • 1 tsp olive oil
  • 4 spring onions, finely chopped
  • 4 large free-range eggs
  • 40g mature cheddar, grated
  • 6 cherry tomatoes, halved
  • 4 plain flour tortillas


  1. 1

    Place the washed spinach in a large saucepan and cook gently until wilted down – there's no need to add any water. Leave to cool, then squeeze out any excess water. Chop roughly.

  2. 2

    Heat a little 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 3 minutes, then tip out of the pan straight on to a flour tortilla. 

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 1365kj 326kcal 16%
  • Fat 12.6g 18%
  • Saturates 5.1g 26%
  • Sugars 2.5g 3%
  • Salt 0.97g 16%

% of the Reference Intakes

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