Add sweet and avoury crunch with banana chips, mini breadsticks and mini marmite rice cakes
5 medium eggs
about 1 tbsp olive oil
1 tbsp water
- Whisk all the ingredients together in a medium bowl (no need for salt). Fry the mixture a quarter at a time in a 24cm nonstick frying pan over a medium heat as though making pancakes: drizzle about half a teaspoon of oil over the base of the hot pan for the first one, and cook each omelette for about 1 minute or until dry on the surface and golden beneath, then loosen them using a spatula, turn and cook for a further 30-45 seconds. Stack them on a plate and leave to cool. Use in place of cereal wraps with your favourite fillings. They can be assembled the night before.
TRY THIS Spread the wraps thinly with light cream cheese (or use spreadable goat’s cheese) and layer over wafer-thin ham. Top with a couple of basil leaves and cucumber batons, plus a sprinkle of chopped spring onion, if wished. Roll them up, anchoring them with an extra teaspoon of cheese if needed. Loosely cover with clingfilm and chill. For the lunchbox, either pack them whole for eating like a tortilla wrap, or slice into 2cm-3cm rounds.