Serves 4

INGREDIENTS

30ml/2 tbsp sunflower oil
50g/2oz/1 cup beansprouts
50g/2oz carrots, cut into thin sticks
25g/1oz Chinese cabbage, chopped
15ml/1 tbsp light soy sauce
4 eggs
1 small spring onion (scallion), thinly sliced
5ml/1 tsp Cajun seasoning
25g/loz/2 tbsp butter
4 soft flour tortillas, warmed in the oven or microwave
salt and ground black pepper

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Soft Tacos with Spiced Omelette

Heat the oil in a small frying pan and stir-fry the beansprouts, carrot sticks and chopped cabbage until they begin to soften. Add the soy

sauce, stir to combine and set aside.

Place the eggs, sliced spring onion, Cajun seasoning, salt and ground black pepper in a bowl, and beat together. Melt the butter in a small

pan until it sizzles. Add the beaten eggs and cook over a gentle heat, stirring constantly, until almost firm.

Divide the vegetables and scrambled egg evenly among the tortillas, fold up into cones or parcels and serve. For travelling, the tacos can

be wrapped in kitchen paper and foil.

Cook’s Tip

You can buy fresh soft tortillas in large supermarkets. They freeze well, so keep a packet or two in the freezer.

Variation

Fill warm pitta breads with this spicy omelette mixture. Mini pitta breads are perfect for younger children who may find the folded tacos difficult to handle.