[Recipe] Creamy scrambled egg wrap topped with avocado, tomato and lime.

fEATURED IMAGE

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

INGREDIENTS

  • Quality Protein
    • 4 eggs
  • Vegetables/Fruit
    • 12 cherry tomatoes 
    • 1 lemon or lime
    • Half a yellow pepper
    • Tblsp fresh chopped parsley or coriander (or mix the two)
  • Smart Carbs
    • 1 cup of cooked and mashed sweet potato 
    • 2 Tblsp tapioca flour
  • Healthy Fats
    • Half an avocado
    • 1 Tblsp ground linseeds
  • Herbs, spices and extras
    • 1 heaped tsp activated charcoal (optional) for black colour
    • Spray and cook 
    • Asijiki ‘spice it nice’
    • Asijiki pink salt
    • White pepper
    • Ground mustard seeds/ mustard powder
  • Find your Sleekgeek Asijiki Brands spices over here

UTENSILS

  • Crepe pan
  • Measuring cups
  • Frying pan
  • Greaseproof paper
  • Mixing spoon
  • Whisk
  • Pinch baking powder

INSTRUCTIONS

  • Bake or steam a sweet potato ahead of time and scoop out the inside soft flesh (should equal a cupful).
  • Mix your heaped tsp charcoal powder with Tblsp boiling water. (optional for black colour)
  • Add the charcoal, tapioca flour and ground linseeds to the mashed potato and mix well.
  • Divide the mixture into two for two female portion size wraps or make one bigger wrap for a man.
  • Lightly flour a piece of greaseproof paper and pat out the mixture on it.
  • Lightly flour the top of the mixture and cover with another piece of greaseproof paper.
  • Gently roll out the mixture into a roundish shaped wrap, about 5mm thin.
  • Allow the wrap to rest in the fridge.
  • Finely chop your yellow pepper and your parsley.
  • Cube your avocado and halve the cherry tomatoes
  • Mix the tomatoes, avocado, peppers and parsley together and squeeze over the juice of a whole lime or lemon.
  • Add salt and pepper to taste.
  • Heat your crepe pan and spray generously with spray and cook.
  • Carefully remove the greaseproof paper and flip the wrap into the pan, cook on one side until the wrap loosens from the pan and starts to bubble up a bit, then flip and cook the other side. Remove from the heat so as not to overcook or dry out. Set aside.
  • Heat your frying pan.
  • Beat the eggs together with a whisk and add a pinch of mustard powder, baking powder and a Tblsp of water. Beat well.
  • Scramble the eggs, stirring all the time until they are beginning to set. Take off the heat and cover with a lid while still soft and creamy.

TO SERVE

  • Place your wrap on the plate and spoon the scrambled egg on one half.
  • Season with a sprinkle of ‘spice it nice’ and flip the other half of the wrap over gently.
  • Generously top the filled wrap with the tomato, avocado mixture.

Enjoy!