Rolled Eggs Breakfast Wrap

Preheat the oven to 200°C.

Thinly slice the mushrooms, cut each of the onions into eight wedges and place onto an oiled baking tray (you may need two trays). Season with salt, pepper, smoked paprika, and cumin. Toss together and roast until golden and softened, 25-30 mins.

Meanwhile, crack the eggs into a bowl and season them with salt and garam masala. Whisk together. Pour boiling water over the spinach to wilt. Once cooled down a little, press down to squeeze out any excess water.

Place a frying pan, roughly the size of your tortillas onto medium heat with a drizzle of oil. One hot, add just enough whisked eggs to cover the bottom of your pan, swirl around and let the bottom set. When the top of the omelette is still wet, place the tortilla on top, then flip. Toast the tortilla for a couple of seconds, then transfer to a plate. Continue this process until all the tortillas have been cooked.

Once the tortillas are done, finely grate the halloumi into a strip on one side of each omelette and cover with the roasted veggies, spinach and some hot sauce. Roll up the tortillas and wrap them in foil or parchment paper.

These rolled egg wraps can be eaten fresh or stored in the freezer until ready to eat. Reheat from frozen in the microwave until defrosted, or pan fry on medium-low until thawed and piping hot throughout.