Make Mexican night much healthier with this avocado, egg and salmon quesadilla recipe. This dish really is a nutritional powerhouse – with plenty of omega-3, potassium, fibre and protein to give you a boost.
Ingredients (serves 1)
1 ripe avocado, stoned and peeled
Juice of ½ lime
1 spring onion, finely chopped
Salt and freshly ground black pepper
Dash of Tabasco sauce (optional)
1 wholemeal or multigrain wrap
1 large British Lion egg
1 small tomato, chopped
A handful of baby spinach leaves, chopped
25g smoked salmon slices
2tbsp reduced fat soured cream
Method
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Put the avocado in a bowl with the lime juice, roughly mash, then add the onions, seasoning and Tabasco to taste.
Place the wrap on a nonstick baking tray. Heap the avocado on one side of the wrap, leaving a 1cm border clear at the edges. Make a hole in the avocado with the back of a spoon.
Carefully crack the egg into the hole, then scatter over the tomatoes and spinach leaves. Season well. Brush the edge of the wrap with a little water, then fold the wrap over the filling and press the edges together to seal.
Pop in the oven for 10 minutes or until pale golden and crisp. Transfer to a plate, top with slices of smoked salmon and a dollop or two of soured cream. Serve hot.
For more information, visit eggrecipes.co.uk or call the British Egg Information Service on 020 7052 8899.
