Cheesy bean omelette wraps

Method

• step 1

  Heat 1 tsp of the oil in a small pan and cook the onion with a pinch of salt over a medium heat for 6-7 mins until starting to soften. Stir in the garlic and paprika, cook for 1 min then add the beans. Reduce the heat and allow to warm through.

• step 2

  Wilt the spinach using boiling water from a kettle, rinse under cold water, then squeeze out as much water as possible.

• step 3

  Whisk two of the eggs in a small bowl, then stir in half the chives and season with salt and pepper. Warm ½ tsp of oil in a 24cm non-stick frying pan over a medium-high heat. Pour in the egg mixture and cook for 2-3 mins until nearly set. Carefully flip over and cook for 1-2 mins then slide onto a plate. Repeat with the remaining eggs, chives and oil.

• step 4

  Lay one wrap on a board, top with an omelette and half the spinach. Spoon over half the beans and cheese. Fold up and return to the frying pan, seam-side down, over a low heat for 1-2 mins to seal. Repeat with the remaining ingredients. Wrap in baking paper or foil and enjoy on the go.