Mediterranean Omelet Wrap

Finely chop the basil. Whisk the eggs in a bowl, season with salt and pepper and add the basil.

• 6 leaves of Basil, fresh (~ 0.1 oz)
• 3 Eggs (~ 5.8 oz)
• 2 Tbsp Low fat milk
• Salt
• Black pepper

Heat the canola oil in a non stick frying pan. Add the egg mixture into the pan until the base of the pan is completely covered. Fry the egg mixture from both sides for approx. 1-2 minutes. Repeat until you are out of egg mixture.

• 1 tsp Canola oil

Coarsely chop the olives, mozzarella and dried tomatoes.

• ¼ cup Green olives
• 4.4 oz Mozzarella, reduced fat
• 1.4 oz Tomatoes, sun-dried

Fill the omelette wraps with olives, mozzarella and dried tomatoes. Fold up the bottom to cover the filling then fold in the edges. Roll up to seal.

Enjoy your meal!