Turkey Sausage & Egg Breakfast Wrap

Ingredients

• 9 oz (250 g) ground turkey
• 1 tbsp (2 g) fresh sage, chopped
• 1 tsp (2 g) fennel seeds, crushed
• 1/2 tsp (1 g) black pepper
• 1 tbsp (15 ml) olive oil
• 4 (200 g) large eggs
• 2 cups (60 g) baby spinach
• 1/3 cup (40 g) sharp cheddar, grated
• 1 1/3 cups (200 g) cherry tomatoes, halved
• 4 (200 g) whole-wheat tortillas

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Method

1. Mix the turkey with the sage, fennel seeds and pepper, and brown it in the oil over medium-high heat, breaking it into small crumbles, 6-7 minutes, until golden and it reads 165°F (74°C).
2. Push it to one side, wilt the spinach in the pan, then pour in the beaten eggs and stir slowly over low heat until barely set.
3. Take the pan off the heat and scatter the cheddar over so it melts into the eggs.
4. Tip the eggs and sausage onto a plate, wipe the pan and warm the tortillas in it dry, 20 seconds a side. Fill with the eggs and sausage, add the tomatoes, roll tight and cut in half.