Egg Wrap Sausage Roll

Serves 2
Time 20 minutes


2 tbsp extra virgin olive oil 

2 eggs, beaten 

1 tbsp sour cream

½ bunch chives

1 wholegrain wrap

1 white onion, sliced

1 tbsp balsamic vinegar

1 bag spinach 

2 vegetarian sausages


In a medium frying pan heat half extra virgin olive oil and caramelise onions for 8-10 minutes

In a medium frying pan heat remaining extra virgin olive oil. In a bowl whisk eggs, sour cream and chives and add to the pan, moving the pan to ensure it covers the base in an even thin layer. Cook until just set. Place bread wrap on egg and flip out onto a plate.

Add vegetarian sausage to the pan to warm through.

Add the sausages to the middle of the egg wrap on the plate, and layer with spinach and caramelised onions. Add a dollop of tomato chutney and cut in half.