Watercress scrambled egg in a socca wrap
Small but mighty, watercress is a green nutrient-packed powerhouse. In fact, just 34g contains more than 100% of your RDA of vitamin K, and has more calcium, gram for gram, than whole milk. Sold? Whip up this delicious wrap for the perfect post-workout weekend breakfast.
Cals 781 Sat Fat 18.7g Sugar 5.6g Serves 1
Ingredients
3 eggs, beaten
10g salted butter
50ml whole milk
50g watercress leaves
1 avocado, chopped
1 lime, juiced
10g pomegranate seeds
Coriander leaves, chopped
For the wrap:
22g chickpea flour
45ml water
1tsp coconut oil
Pinch ground cumin
Method
Whisk the chickpea flour, water and cumin to form a smooth batter. Add a little salt to taste. Heat a non-stick frying pan, add the coconut oil, then cook the batter as you would a pancake. Transfer to a plate to cool.
On a saucepan set over a low heat, mix the eggs with the butter and milk, and season. Stir continuously. When the eggs are nearly cooked, add the watercress and briefly warm through.
Toss the avocado with the lime juice and coriander, and season.
To serve, top the pancake with the avocado, eggs, pomegranate seeds and roll up. It’s a wrap!
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