Wrap it up with an Egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
To make wrap:1 cup of eggs (approx. 5 large eggs)salt and pepper to tasteFilling for wrap:1 cup of grape tomatoes (or cherry tomatoes)1/2 cup of red onion diced1/2 cup of cucumber with skin diced1/4 cup of fresh cilantro2 clove of finely chopped garlic1 medium lime2 tbsp of extra virgin olive oil
The Wrap:
Scramble 1 cup of eggs (approx 5 eggs) in a bowl, adding a pinch of salt and pepper. Heat a non-stick skillet about 6 inches diameter on the bottom of the pan. Pour a small amount of your egg mixture into the frying pan and swirl to cover the bottom. (the egg will be very thin). Cook on one side and when golden brown flip it with an egg turner. When cooked on the other side, slide it out of the pan and onto a piece of wax paper. Repeat this process till all the egg mixture is done.
The filling:
Cube grape or cherry tomatoes into 4 pieces each. Dice cucumber and onion and put all ingredients in a bowl add garlic to the mixture and stir. Take one lime and roll it on the counter before cutting in half to allow lime to soften and yield more juice, squeeze both halves of the lime into the bowl over ingredients, add the olive oil and fresh cilantro and stir once again. Let sit for about 15 minutes to marinate.
Take your freshly made wrap (egg) and fill with the tomato salsa. Put small amount of the tomato mixture on one end of the wrap and roll over the ingredients then fold your left and right side over the first fold and roll to contain all of the tomato salsa within the egg wrap.
This will yield about 6 wraps, serve 2 each on a plate and garnish with a sprig of cilantro between the wraps. Yummy!
Serving Size: makes about 6-6 inch in diameter crepes or wraps.
Number of Servings: 3
Recipe submitted by SparkPeople user CATHERINE1362.
Scramble 1 cup of eggs (approx 5 eggs) in a bowl, adding a pinch of salt and pepper. Heat a non-stick skillet about 6 inches diameter on the bottom of the pan. Pour a small amount of your egg mixture into the frying pan and swirl to cover the bottom. (the egg will be very thin). Cook on one side and when golden brown flip it with an egg turner. When cooked on the other side, slide it out of the pan and onto a piece of wax paper. Repeat this process till all the egg mixture is done.
The filling:
Cube grape or cherry tomatoes into 4 pieces each. Dice cucumber and onion and put all ingredients in a bowl add garlic to the mixture and stir. Take one lime and roll it on the counter before cutting in half to allow lime to soften and yield more juice, squeeze both halves of the lime into the bowl over ingredients, add the olive oil and fresh cilantro and stir once again. Let sit for about 15 minutes to marinate.
Take your freshly made wrap (egg) and fill with the tomato salsa. Put small amount of the tomato mixture on one end of the wrap and roll over the ingredients then fold your left and right side over the first fold and roll to contain all of the tomato salsa within the egg wrap.
This will yield about 6 wraps, serve 2 each on a plate and garnish with a sprig of cilantro between the wraps. Yummy!
Serving Size: makes about 6-6 inch in diameter crepes or wraps.
Number of Servings: 3
Recipe submitted by SparkPeople user CATHERINE1362.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 17.7 g
- Cholesterol: 299.7 mg
- Sodium: 120.9 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.3 g
- Protein: 11.1 g
Member Reviews