- 1 tbsp olive oil
- 6 medium British free-range eggs, beaten
- 50ml semi-skimmed milk
- 1 red pepper, deseeded and thinly sliced
- 200g sugar snaps, trimmed and halved lengthways
- 1 tsp light soy sauce
- 210g cooked roast chicken breast slices, shredded
Brush a 24cm frying pan with a little of the oil. Mix the beaten eggs with the milk and season with freshly ground black pepper. Pour ¼ of the egg mix into the pan. Allow it to set for 2 minutes, flip over and cook for another 2 minutes. Repeat with the remaining egg mixture to make 4 omelettes. Set aside to cool.
Meanwhile, in the same pan, heat the remaining oil and lightly fry the red pepper and sugar snaps for 4-5 minutes, adding the soy sauce and chicken for the last minute.
Divide the vegetable and chicken mixture into 4. Place some on one side of each omelette then roll them up like wraps. Allow to cool, then cut in half. If they're going into lunchboxes, wrap tightly in greaseproof paper and tie with string.
These recipes are based on an adult's reference intakes. For more information on children's nutritional requirements, click here