Porchetta Fried Egg Wrap
Serves 1 
20
Nutritional Information
Energy (kcal)
195kcalFat
11gof which saturates
2.8gCarbs
12gof which sugars
1.2gFibre
1.9gProtein
12gSalt
1.1gEnergy (kcal)
688kcalFat
38gof which saturates
9.8gCarbs
42gof which sugars
4.2gFibre
6.8gProtein
41gSalt
3.9gIngredients
- 2 Reduced Fat Pork Sausages, Skin Removed
- 1 Garlic Clove
- 3 Medium Eggs
- 1 tbsp Olive Oil
- 1 Sundried Tomato Wrap
- Handful of Fresh Rocket
- 1 tsp of Fennel Seeds
- 1/2 tsp of Chilli Flakes
- Sprinkle of Sea Salt
- Sprinkle of Black Pepper
Method
- Heat olive oil in a frying pan over a medium-high heat, and add the garlic, fennel seeds and chilli flakes. Fry for 20 seconds, and then add the minced meat. Break up with a spoon in the pan and cook until fully cooked through and starting to crisp.
- Crack 3 eggs into the pan, season with the salt and pepper, and cover the pan with a lid or tin foil. Bring the heat down to medium and let it cook until the egg white is set – about 5 mins.
- The eggs should be like a pancake at this stage. Slide them onto a plate. Put the wrap onto the pan and place the eggs back into the pan, on top of the wrap.
- Crisp the wrap for about two minutes.
- Remove it from the pan and add a handful of rocket. Fold it in half, serve and enjoy.
Tip
This recipe can be scaled up or down depending on your individual calorie or macro requirements.
Contains
EGGS, Pork Sausages (MILK, WHEAT), Sundried Tomato Wrap [WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Humectant(Glycerine), Tomato Powder, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Stabilisers (Guar Gum, Carboxymethylcellulose), Emulsifier (Mono and Diglycerides of Fatty Acids), Salt, Acidity Regulator (Malic Acid), Preservatives (Calcium Propionate, Potassium Sorbate), Red Bell Pepper, Paprika, Basil, Flour Treatment Agent (L-Cysteine)], Rocket, Olive Oil, Garlic, Fennel Seeds, Chilli Flakes, Salt, Black Pepper.
ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Sulphites.
Ingredients
- 2 Reduced Fat Pork Sausages, Skin Removed
- 1 Garlic Clove
- 3 Medium Eggs
- 1 tbsp Olive Oil
- 1 Sundried Tomato Wrap
- Handful of Fresh Rocket
- 1 tsp of Fennel Seeds
- 1/2 tsp of Chilli Flakes
- Sprinkle of Sea Salt
- Sprinkle of Black Pepper
Method
- Heat olive oil in a frying pan over a medium-high heat, and add the garlic, fennel seeds and chilli flakes. Fry for 20 seconds, and then add the minced meat. Break up with a spoon in the pan and cook until fully cooked through and starting to crisp.
- Crack 3 eggs into the pan, season with the salt and pepper, and cover the pan with a lid or tin foil. Bring the heat down to medium and let it cook until the egg white is set – about 5 mins.
- The eggs should be like a pancake at this stage. Slide them onto a plate. Put the wrap onto the pan and place the eggs back into the pan, on top of the wrap.
- Crisp the wrap for about two minutes.
- Remove it from the pan and add a handful of rocket. Fold it in half, serve and enjoy.
Tip
This recipe can be scaled up or down depending on your individual calorie or macro requirements.
Contains
EGGS, Pork Sausages (MILK, WHEAT), Sundried Tomato Wrap [WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Humectant(Glycerine), Tomato Powder, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Stabilisers (Guar Gum, Carboxymethylcellulose), Emulsifier (Mono and Diglycerides of Fatty Acids), Salt, Acidity Regulator (Malic Acid), Preservatives (Calcium Propionate, Potassium Sorbate), Red Bell Pepper, Paprika, Basil, Flour Treatment Agent (L-Cysteine)], Rocket, Olive Oil, Garlic, Fennel Seeds, Chilli Flakes, Salt, Black Pepper.
ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Sulphites.