Egg Wrap with Smoked Salmon, Spinach and Tomato
Skipping carbs? Eggs can be turned into a great wrap. This one is filled with smoked salmon, spinach and tomato for a quick, high protein breakfast.
Ingredients
- 4 large eggs and 4 large egg whites
- Salt and pepper to season
- Light olive oil for frying
- 2 handfuls baby spinach leaves
- 4 tomatoes cut in half with one half sliced and the other halve cut into wedges
- 200 g smoked salmon
Instructions
- In a small bowl, scramble 1 egg and 1 egg white and season with salt and pepper
- Heat the oil in a small frying pan on medium-high heat
- Cover the base of the frying pan with the egg, turn heat to low and cook until the egg is set and slightly browned on the bottom
- Flip the omelet over to brown the other side; then remove from the heat
- For each wrap, use 50g of the smoked salmon, half a handful of spinach leaves and the tomato slices; serve with the tomato wedges