Egg Wrap with Avocado and Tomato
A light and nutritious egg-based wrap using a thin omelet as a substitute for bread, filled with creamy avocado, fresh tomato, and herbs.
- Total
- 10 min
- Servings
- 1
- Difficulty
- Easy
Nutrition
per serving- kcal
- 270
- Protein
- 13 g
- Fat
- 20 g
- Carbs
- 6 g
Ingredients
for 1 serving- Eggs2 pcs
- Avocado, flesh40 g
- Tomato70 g
- Salt, pepper, fresh herbs
- Oil or butter for pan5 g
Method
5 stepsWhisk the eggs in a bowl and season with salt and pepper.
Pour the eggs onto a preheated, lightly greased skillet, spreading them into a thin, even circle. Cook over medium heat until set, then flip to finish the egg wrap.
Mash the avocado with a fork and season to taste. Optionally, add a splash of lemon juice.
Spread the mashed avocado onto the egg wrap, add sliced tomatoes and fresh herbs.
Roll the egg wrap tightly or fold it in half to serve.