Scrambled Egg & Watercress Wrap


Prep 5 mins Cook 5 mins Makes Serves 1 Source



Whisk together mayo, mustard and lemon juice in a bowl. Add onion, capers, celery and cucumber, and set aside.

Crack your eggs into a small bowl and lightly beat.

Heat oil in a non-stick frypan over medium to high heat. Add eggs, tilting pan to spread mixture around. Cook for a few minutes, pushing mixture in from the edge to allow wet mixture to cook.

When just cooked, gently fold through the mayo mixture and season with salt and pepper. Remove from heat.

Arrange leaves over the centre of the wrap and top with scrambled egg mixture. Roll it up and serve.


Energy 1580.73 kJ

Calories 377.31 cal

Protein 14.85g

Fibre 3.93g

Fat 20.64g

Sat. Fat 3.84g

Carbs 31.07g