Tex-Mex egg tortilla pockets
- 5 eggs
- 2 tablespoons milk
- 3 tablespoons chopped chives
- 1 tablespoon olive oil
- 2 baby gem lettuce, large outer leaves separated
- 1 small carrot, grated
- 1 cup reduced-fat grated tasty cheese
- 4 tortilla pockets
- guacamole and mild salsa, to serve
1 Place eggs, milk and chives in a mixing bowl, whisking to combine. Heat oil in a non-stick frying pan over medium heat.
2 Working in four batches, add egg mixture to pan, tilting pan so egg is evenly distributed over base. Cook for 1–2 minutes or until just set, then flip over and cook for a further 30 seconds. Transfer to a plate, then repeat to make four omelettes. When cool enough to handle, roll up omelettes and halve.
3 Finely chop remaining gem hearts. Place in a bowl. Add half the carrot and cheese, mixing to combine.
4 Heat pockets according to packet instructions. Evenly divide lettuce mixture into bases. Push a larger lettuce leaf into each pocket, then add two omelette rolls, remaining carrot and cheese. Serve with guacamole and mild salsa on the side.
Make sure all filling ingredients are cold and then heat tortilla pockets just before filling so they don’t split open when filled.
Nutrition Info (per serve)
Total fat 17.6g
–Saturated fat 6.8g
Dietary fibre 3g
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