Egg Salsa Wrap

This simple egg white omelet makes a healthy breakfast or lunch for one.

nutritional info

Nutritional Information

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2 tbsp / 30 ml	diced cucumber
2 tbsp / 30 ml	diced yellow pepper
2 tbsp / 30 ml	diced tomato
1 tsp / 5 ml	diced red onion
1 tsp / 5 ml	finely chopped cilantro
1/2 cup / 125 g	Naturegg Simply Egg Whites cracked egg whites, well shaken
dash	each hot pepper sauce, salt and pepper
1 tsp / 5 ml	vegetable oil
1 tsp / 5 ml	wheat germ or bran (optional)
1 large	spinach soft tortilla
3 tbsp / 45 ml	shredded low fat cheddar cheese

For salsa, combine cucumber, yellow pepper, tomato, red onion and cilantro; season to taste with salt and pepper; set aside.
Whisk liquid egg whites with salt, pepper and hot pepper sauce. In small nonstick skillet, heat oil over medium heat. Pour in egg white mixture and sprinkle with wheat germ. Cook and stir for 30 seconds. Cover and let cook 1-2 minutes or until eggs are almost set and bottom is browned.
Place omelette on tortilla, sprinkle with cheese and salsa. Roll up, secure with wooden pick, if necessary. Serve immediately.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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In order to get the proper rise, avoid deflating your whipped egg whites when mixing into cake batters.