Smokehouse Egg White Wraps

This boldly flavoured toasted sandwich reinvents egg whites.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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6 tsp / 30 ml	olive oil or vegetable oil, divided
2 cup / 500 ml	each thinly sliced red and yellow pepper
1 cup / 250 ml	sliced sweet or red onion
2 tbsp / 30 ml	balsamic vinegar
1 tsp / 5 ml	smoked paprika
1/2 tsp / 2 ml	ground cumin
1/2 tsp / 2 ml	each salt and pepper
1 1/3 cup / 325 ml	Naturegg Simply Egg Whites, well shaken
4	large tortillas (10inch/25cm)
1 1/2 cup / 375 ml	grated smoked cheese such as Okra, Gouda, or Cheddar, divided
8	slices deli ham or smoked turkey

Heat 2 tsp (10 mL) oil in a large, deep skillet set over medium-high heat. Add peppers and stir-fry for 5 minutes. Add vinegar, paprika, cumin and 1/4 tsp (1 mL) each salt and pepper; toss for 2 minutes or until well glazed. Set aside.
Lightly beat egg whites with 3 tbsp (45 mL) water and remaining salt and pepper. Working in batches, brush 1 tsp (5 mL) oil in a small nonstick skillet and set over medium-low. Pour one quarter of the egg mixture into pan. Cook, covered, for 2 to 3 minutes or until set. Slide onto a plate and repeat with remaining oil and egg white mixture.
To assemble: Lay tortillas on a work surface, sprinkle each with half the cheese and top with an omelette. Arrange an equal portion of ham and pepper mixture down the centre. Top with remaining cheese. Fold in sides to enclose filling. Toast in a sandwich press for 2 to 3 minutes to melt cheese. Cut in half and serve with mayo (if desired).

Don't have a sandwich press? Warm a cast iron or heavy nonstick skillet over medium heat. Add sandwiches in batches, fold-side-down. Use a small heavy skillet or weight to press down on sandwiches as they cook. Toast, turning once, for 2 to 3 minutes.
To reduce sodium, use lower sodium ham and omit added salt.

This recipe was made with:

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

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