Omelette wrap
I know it’s not the best time to tell you this, but I had very severe food poisoning last weekend and I’m still recovering. I thought garlic would only start being difficult to digest around 117 years old, but let me tell you, it can happen at 24 too!
Anyway, the ONLY thing I could eat tonight (my first meal since I got sick) is this breakfast recipe I love and make really often. It feels great to break the fast (ba-dum tss!) with this perfect recipe and I encourage you to do the same this week. 🙂
Particularities
- ServesServes 1
- Prep time5 min
- Cook time5 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- Dash of olive oil
- 2 egg whites
- 1 egg
- Salt and pepper, to taste
- 1 tortilla
- 1/2 tomato, diced
- 1/4 cup cheese, grated
- 1/4 cup baby spinach
- 1 green onion, thinly sliced
For the sauce
- 1 teaspoon plain Greek yogurt
- 1 teaspoon mayonnaise
Steps
- Heat the olive oil and scramble the eggs. Season.
- Combine the sauce ingredients and spread on the tortilla.
- Top with the remaining ingredients. Roll the bread into a sandwich wrap.
Recipe published on August 19, 2018
