Name: Vegetarian Egg Burrito with Feta & Spinach
Prep time: 10 min
Yield: 1
Ingredients: 1 wrap; 2 eggs; 1 pinch ghee butter spray; 1 pinch salt; 1 cup baby spinach; 50 g Feta cheese; 1 tbsp pesto rosso

If you're looking for a lunch recipe that's ready in 10 minutes and you probably have all the ingredients you need at home, you've come to the right place. Try a wrap with a slightly unusual filling that will pleasantly surprise you while adding 29g of protein per 1 serving. It's a treat for vegetarians and meat lovers alike, and it'll definitely hit the spot not only as a quick takeaway lunch, but also as a dinner when you're running low after a long day. 🚀

Shop ingredients

Vilgain 1 Minute Wrap – 300 g (3 pcs) – fluffy, from an Italian bakery and with only 5 ingredients

£1.59

Vilgain Ghee Butter Oil – 200 ml – clarified butter with avocado oil in a spray, lactose-free, with a practical dispenser

£6.59

Vilgain Sea Salt – 1000 g – delicate taste, unrefined, from a protected area in Greece

£1.79

£1.59

Vilgain Organic Vegan Pesto – 130 g – creamy texture, made with Italian ingredients and extra virgin olive oil

£3.59

Nutrition (1 serving)

516 kcal
36 g carbohydrates
29 g fats
29 g protein

Per 1 portion

1 wrap
2 eggs
1 pinch ghee butter spray
1 pinch salt
1 cup baby spinach
50 g Feta cheese
1 tbsp pesto rosso

Instructions

Heat a frying pan over medium‑high heat. Spray it with a little ghee or oil spray.
Once the pan is hot, add the beaten and salted eggs. Fry the omelette on both sides.
Then pull out and add the spinach and a splash of water to the pan. Next, add the crumbled cheese. Stir until it melts a little, but not completely.
Brush the tortilla with sun‑dried tomato pesto. Put the omelette on top. Next, top with spinach mixture and roll up burrito‑style.
Then just cut in half and enjoy!

Products used in the recipe