MUESLI AND BERRY EGG WRAP RECIPE
2 large eggs
25g low sugar muesli
½ tsp ground cinnamon
75g of mixed raspberries and blueberries
3 tbsp fat free Greek yogurt
Beat the eggs with the muesli and cinnamon. Heat the oil in a non-stick frying pan, pour in the eggs and cook over a medium heat for two minutes.
Use a spatula to push the cooked egg into the centre of the pan and allow the runny egg to fill the space. Repeat until no more runny egg is left.
When the base is golden, transfer the omelette to a plate
Scatter over the fruit and top with yogurt . Fold over and serve.