Breakfast wrap omelette


  • Serves 1


  • 2 eggs beaten
  • 25ml water
  • 4g half fat red Leicester grated cheese
  • 1 bacon medallions
  • 1 medium mushroom chopped
  • 1 spring onion chopped
  • 1/2 chicken heck sausage – chopped
  • Salt/Pepper to season
  • 1/2 tsp rapeseed oil 
  • 1 weight watcher wrap
  • 1/2 tsp BBQ sauce
  • Sprinkle of dried parsley
Breakfast wrap omelette


Heat 1/2 of the oil and cook the sausage pieces and bacon for a few minutes, take out of the pan, set aside.

Beat the eggs, water, spring onion, mushroom pieces and cheese together in a jug, heat remaining oil in medium sized non stick frying pan, pour the jug ingredients in and cook an omelette, add the cooked sausage pieces and bacon, then place under a hot grill to fluff the top off.

Spread the bbq sauce out on the wrap, and then add the omelette, and simply roll it up, cut in half and sprinkle dried parsley over.

You can make these up and wrap in silver foil and they stay warm for a few hours. My husband takes his to the office with him and he said it was still warm 3 hrs later.

2016 copyright this belongs to Sarah Anderson.