Oat Wraps with Avocado, Tomato Salsa, Rocket and Scrambled Eggs

A wholesome twist to the traditional wrap. This dish makes a delightful breakfast or brunch.

Serves 2

INGREDIENTS:

For the Oat Wraps:
100g Flahavan’s Progress Oatlets
250ml water
pinch of sea salt

For the Tomato Salsa:
2 ripe tomatoes, finely chopped
1 small red onion, finely chopped
1 clove garlic, minced
1 green chili, finely chopped (seeds removed for less heat)
1 tbsp fresh coriander, chopped
juice of half a lime
pinch of sea salt

For the Filling:
2 ripe avocados, halved and sliced
handful of rocket
4 large eggs, whisked
1 tbsp olive oil or butter
salt and pepper to taste

METHOD:

Make the Oat Wraps: Soak the oats in water overnight or for at least 30 minutes, then blitz in a blender until you achieve a pancake batter consistency.
Preheat a non-stick pan and add a dribble of seed oil, then swirl around the pan.
Pour a ladle of the batter, spreading it thin. Cook until the edges lift up easily, flip and cook the other side. Set aside.

Prepare the Tomato Salsa: Combine all of the salsa ingredients in a bowl.
Mix well and set aside for the flavours to meld together.
Salsa tip: Using ripe tomatoes and letting the salsa sit for a few minutes allows the juices to meld, giving a burst of flavour with every bite.

Scramble the Eggs: In a pan, heat the olive oil and butter.
Add the whisked eggs, season with salt and pepper. Stir continuously on low heat until softly set.
Egg tip: Low and slow is the key to achieving creamy, soft scrambled eggs. They continue to cook slightly even after being removed from the heat due to residual heat, so always aim for slightly underdone for the perfect texture.

Assemble the Wraps: Lay out an oat wrap, layer with slices of avocado, spoon over the tomato salsa, add a handful of rocket and finally the scrambled eggs.
Fold over and serve.