Avocado Omelette Wrap

Avocado Omelette Wrap
NOTE: For meat eaters a couple of strips of crispy bacon works well with the avocado


    Makes 2
    2 eggs beaten
    2 tbsp water
    2 tsp margarine
    1 tbsp yellow pepper chopped
    1 tbsp red pepper, chopped
    1 tbsp onion chopped
    2 mushrooms sliced
    1/4 tsp minced garlic
    2 pieces flat bread
    4 slices cheese
    2 leaves lettuce
    4 slices avocado
    4 tbsp tomato, chopped
    2 tbsp parmesan/salad dressing


    1. Beat eggs and water until well blended. Set aside
    2. Melt 1 teaspoon of margarine in a 10 inch omelette pan, over a medium high heat
    3. Sauté yellow pepper, red pepper, onion, mushroom and garlic until slightly tender
    4. Add remaining margarine and pour in egg mixture. Mixture should start setting immediately at the edges. Push edges toward centre so uncooked mixture can spill onto hot pan surfaces. Tilt if necessary, keeping the bottom covered with egg
    5. When set use a fish slice to cut the omelette in half and flip over to cook the other side
    6. When ready place an omelette half onto one side of a piece of flat bread
    7. Layer with two slices of cheese, lettuce, two slices of avocado, two tablespoons of chopped tomato, and a sprinkle of parmesan or salad dressing
    8. Fold flat bread, repeat with other half and serve
Recipe courtesy of the memebers of the Battery Rechargers and appears in Starting from Scratch the book for Ex-Battery hen owners. 2nd edition out soon