Serves 2
Ingredients:
Corn and Tomato Salsa
• 200g cherry or grape tomatoes, quartered
• ¼ cup chopped coriander
• 1 tablespoon lime juice
• 1 cup of corn kernels
• ¼ teaspoon fine-grain sea salt
Scrambled Eggs
• 4 eggs
• 2 tbsp of milk of choice
• ¼ teaspoon fine-grain sea salt
• Freshly ground black pepper (to your taste)
• Pinch of dried chilli flakes
• 2 tsp. olive oil
• ½ cup grated cheddar cheese, optional
Everything Else
• 2 cups baby spinach leaves
• 1 ripe avocado, smashed
• Your favourite tomato salsa, (optional)
• 2 multigrain tortilla wraps (I prefer Helga’s)
• In a small bowl, combine all the salsa ingredients. Stir to combine, and set aside to marinate while you make the remaining components.
• Turn grill onto 220C.
• Lightly spray each tortilla wrap with olive oil spray.
• Place under grill until light brown colour is achieved on each side (turnover after first side turns light brown).
• Cut tortillas into 8 wedges each.
• In a medium bowl, scramble the eggs with the milk, salt, ground black pepper and a pinch of red pepper flakes. In a medium non-stick pan, warm 2 tsp. olive oil over medium heat and ensure base of pan is evenly coated. Whisk your egg mixture one last time and pour it into the pan.
• Scramble the eggs by pushing the mixture around the pan until it’s about 90% set (approx. 2 minutes).
• Remove the pan from the heat, and stir in the cheese, if including.
• Place 1 cup spinach leaves at the base of each bowl.
• Then add scrambled eggs, corn and tomato salsa (leave any watery tomato juice in mixing bowl) before topping with smashed avocado.
• Place tortilla wedges in layered fan arrangement at edge of bowl.
• Season with salt and pepper as desired.
• Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese.
• Vitamin C is a water-soluble vitamin with powerful antioxidant properties. It also helps the body form and maintain connective tissue, including bones, blood vessels and skin. Additionally, vitamin C aids in the absorption of iron from food.