It can be hard to find the time (and the willpower) to think outside the box when you’re trying to organise brekky and lunch first thing in the morning, so why not do the heavy lifting (and the chopping, baking and clean up) the night before? This recipe is fast and simple, and a great way to swap out the usual toast and sandwich for something with a little more flavour.
Enjoy this healthier take on the classic bacon and egg roll.
Prep time
5m
Cook time
35m
Serves
4
Ingredients
8
Ingredients
- 100g short cut bacon, chopped
- 5 eggs
- 3 tbsp low-fat natural yoghurt
- 4 multigrain or wholemeal tortillas
- 1 or 2 tomatoes, sliced
- 1 avocado, sliced
- Lettuce or sprouts
- 4 tbsp tomato chutney
Method
Step 1:
Pre-heat oven to 180°C.
Step 2:
Cook chopped bacon to your liking in a frying pan. Crack eggs into a bowl and whisk together with yoghurt. Toss bacon into the egg mix and season well with salt and pepper.
Step 3:
Line a loaf tin with baking paper and tip egg mix in. Bake in pre-heated oven until firm and lightly browned, about 20 to 25 minutes.
Step 4:
When you’re ready to serve, microwave the tortilla for 30 seconds and heat frittata if you desire.
Step 5:
Slice frittata into 4 and place onto tortillas. Add a couple of slices of tomato, lettuce and a 1/4 of an avocado.
Step 6:
Top with tomato chutney and roll up, ensuring you turn the bottom of the wrap up first so it doesn’t leak.
Step 7:
Secure with baking paper or plastic wrap.
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