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Spanish Omelette Wrap

8 eggs
4 tblsp cold water
¼ cup thin cream or milk
Salt & pepper to taste
30 gms butter
2 tblsp Wellyboot Extra Virgin Olive Oil
½ cup tasty grated cheddar
500 g Bacon Chopped
1 Onion Finely Sliced
1 pkt Traffic Light Capsicum
I pkt Mission ‘Original’ Wraps

Crack eggs into bowl, add water and cream and a little salt and pepper. Whisk lightly with a fork until well combined. Melt butter with olive oil in a non-stick fry pan until foaming, sauté onion, bacon and capsicum. Pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Sprinkle over cheese. Lay out a piece of Mission Wrap and place the omelette upside down on the wrap. Roll Wrap and cut in half and serve while hot.

Serves: 4

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