Time: 10 minutes
Servings: 1
Ingredients:
- 8ml Avocado oil
- 1 Egg
- 80ml Egg Whites
- Sea Salt to taste
- 1/2 Avocado (mashed)
- 1 Brown Rice Tortilla
- 20g Rocket
Directions
- Heat the oil in a large pan over medium-high heat. Add the eggs and the egg whites to the pan. Cook for 15 seconds and then gently shake the pan to break the yoke. Rotate the pan to spread and cook the eggs evenly. Season with salt and fold into an omelette.
- Spread the avocado on the tortilla and top with the arugula and omelette. Roll up the wrap and enjoy!
Notes!
Leftovers:
This recipe is best enjoyed immediately. Refrigerate in an airtight container for one day.
More flavour:
Add sauerkraut, pickled red onion, kimchi and/or mayonnaise.
Additional toppings:
Add tomatoes, snap peas, fresh dill, cucumber, bell pepper and/or grated carrots.
