Avocado, green omelette & lettuce rolls

Prep 20 mins | Cook 10 mins | Makes 4

100g baby spinach leaves
6 free range eggs
1/3 cup grated parmesan
1 tbs olive oil
1 ripe avocado
1 tbs lime or lemon juice
4 large wraps or mountain bread wraps
Kewpie mayonnaise, for spreading
4 Iceberg lettuce leaves
2 Lebanese cucumbers, sliced lengthways into thin ribbons

Step 1 Place spinach into a heatproof bowl. Cover with boiling water. Stir until wilted. Drain spinach, rinse in cold water and leave to drain in a sieve. Wrap spinach in a few sheets of paper towel and squeeze to remove excess moisture. Finely chop spinach. Set aside.

Step 2 Crack the eggs into a medium bowl. Season with salt and pepper and whisk until combined. Stir through spinach and parmesan.

Step 3 Swirl 1 tsp oil in a medium non-stick frying pan (about 18cm base) over medium heat. Add ¼ of the egg mixture. Cook for 1-2 minutes until golden, then turn and cook for a minute until egg has set. Slide onto a plate and repeat using remaining oil and egg mixture.

Step 4 Mash avocado in a bowl with the lime juice until roughly mashed. Place wraps on a clean bench. Spread the centre with mayonnaise. Top with lettuce, omelette, cucumber and mashed avocado. Roll up and secure with string. Cut rolls in half and serve.

Good for you ... Hass Avocados

Avocados are one of the few fruits that contain fat, but it's in the form of unsaturated fat.

A source of vitamin E, a vitamin that helps protect cells from damage due to free radicals.

A good source of vitamin C and also a source of folate (a B vitamin). Both these vitamins contribute to the normal functioning of the body’s immune system.

Provides the B vitamins niacin (B3) and biotin, which both contribute to normal production of energy in the body.