Name: Corn and feta omelet wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 6 eggs, at room temperature; olive oil cooking spray; 2/3 cup frozen corn kernels, thawed; 3 green onions, thinly sliced; 1/3 cup low-fat feta, crumbled; 4 fresh large wholemeal flour tortillas, warmed, to serve; 75 gram baby spinach leaves

Ingredients

6 eggs, at room temperature

olive oil cooking spray

2/3 cup frozen corn kernels, thawed

3 green onions, thinly sliced

1/3 cup low-fat feta, crumbled

4 fresh large wholemeal flour tortillas, warmed, to serve

75 gram baby spinach leaves

Method

1.Whisk eggs and 2 tablespoons water in a large jug. Spray a medium non-stick frying pan with oil. Place pan over moderate heat.

2.For each omelet, add a quarter of the egg; tilt to cover base. Cook for 1 minute. Sprinkle a quarter each ot the corn, onion and fetta evenly over omelet. Fold in half; cook for 2 minutes. Transfer to a chopping board; cut in half.

3.Place tortillas on a clean work surface; top with spinach and omelets. Fold in edges and roll up to enclose filling, leaving one end open.

Try using frozen peas instead of corn and fresh low-fat ricotta instead of feta. Adding vegetables to omelets provides extra vitamins and fibre content. Corn has a low GI.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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