Muscle & Fitness UK – July 2019

NUTRITION

88 MUSCLE & FITNESS/JULY 2019

Just imagine your colleagues’ faces

when you casually whip these out of your

lunchbox! We love finding new ways

to eat eggs, and these wraps deliver

protein in three ways, so they’re really

nourishing. Ready in 20 minutes, they

look impressive but are brilliantly easy

to make.

INGREDIENTS:

 0g of toasted pumpkin seeds 2

Olive oil, for frying

100g tinned chickpeas

 ½ tsp smoked paprika

 1 pinch sea salt

 3 Clarence Court Burford Brown

eggs, whisked

 0g hummus 5

100g smoked salmon

 1 tbsp chopped dill

½ lemon

Madeleine Shaw’s

Omelette Wraps with

Smoked Salmon &

Spiced Chickpeas

METHOD:

1. Toast the pumpkin seeds 2-3 mins until golden, then leave to cool.
   2.Place a frying pan on a medium heat, add a tbsp of olive oil. Add in the chickpeas, smoked paprika and a pinch of salt, cook for 10 minutes until
   the chickpeas are golden.


2. Whisk the eggs in a bowl and heat an omelette pan to a medium heat.


3. Coat the pan with olive oil. Pour half the egg mixture into the pan, allowing it to spread evenly. Pop the lid on and allow to cook through -
   3-4 minutes should do the job.


4. Repeat with the other half of the egg mixture, creating another omelette wrap.
   6.Place each egg wrap on a plate and cover with a generous dollop of hummus. Top with smoked salmon and chickpeas, then sprinkle over
   the dill and toasted pumpkin seeds, roll up your egg wrap or eat as an open omelette. Serve with a wedge of lemon.

COOK TIME:

20 Minutes

SERVES:

2

Set aside a few minutes to knock up one
of these colourful snacks- perfect for
tucking into first thing in the morning
or as a daytime snack.
Recipes and images courtesy of
Clarence Court. clarencecourt.co.uk

Eggs are versatile little

balls of protein, but so

often not given the

creativity they deserve.

BY DANNI LEVY

PHOTOGRAPHS COURTESY OF

CLARENCE COURT

@davidloftus

@clarence_court