EGG WRAPS

EGG WRAPS
Whisk together 2 eggs and 1 teaspoon of tapioca flour until “lump free”.
Add mixture to a hot pan, cook until it has a bit of a tan 30 – 45 seconds, flip and tan other side.
Fill with ingredients of your choice.
These wraps can be used for a light lunch or supper as well, quick, easy and versatile.

I lightly fried:
½ red onion
½ punnet of mushrooms
1 diced tomato
½ packet of julienned baby marrows
Enough filling for 3 wraps, sprinkled with Italian flat leaf parsley.
Recipe and photo: Lesdee Gloak Bam