August 9 2024
We love these quirky wraps and how they come together – plus, they’re such fun to cook. You can use a good basil pesto, or a sundried tomato pesto works well too. Also, you can easily leave out the chorizo sausage if you’d prefer, in which case mushrooms or little cherry tomatoes work nicely instead.
Serves 1 or 2 as a sharing snack
Ingredients
2 Respectful eggs
100g chorizo sausage cut into small chunks
1 tablespoon of your favourite pesto
½ medium red onion, thinly sliced
25g crumbled feta cheese
1 tablespoon olive oil
Salt and freshly ground black pepper
1 soft tortilla wrap
Method
- Set a medium/large (the size of the wrap) non-stick frying pan down over a medium heat. Add the oil and when it’s hot, add the chorizo pieces and let them sizzle, moving it around the pan every so often, for 2-3 minutes.
- Now scatter in the sliced red onion and let this cook for 4-5 minutes, turning regularly, in the spicy chorizo oil.
- Meanwhile crack the eggs into a bowl and season them with a little salt and pepper. Give them a good whisk.
- Turn up the heat under the pan. Give the chorizo and onions a little stir and level it out a touch. Now pour in the seasoned eggs and give the pan a little shake and a shuffle, tilting the egg around the pan and pulling at its edges with the tip of a wooded spoon or spatula. After about a minute, scatter the crumbled feta out over the top of the omelette.
- Spread the surface of the tortilla wrap with the pesto, then place it – pesto side down – on top of the omelette. Cook for a further 25 to 30 seconds then invert the pan (and its delicious contents) out onto a board or plate.
- Carefully roll up the wrap in any which way you like and serve at once.
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