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Open-Faced Veggie Omelette Wrap
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Description
OK, so I made this for dinner two nights ago because I didn’t want to cook. You caught me. Originally I was going to make this a rolled up wrap, but I had too many veggies to get it closed. So, whether it’s a real dish or not, I’m calling this an opened-face wrap. It was delicious and guilt-free considering it had protein and vegetables.
Ingredients
- 1 teaspoon Olive Oil
- ¼ cups Roasted Red Peppers (from A Jar), Chopped
- ¼ cups Fresh Baby Spinach
- 3 Tablespoons Onions, Chopped
- 1 whole Egg
- Salt And Pepper
- 1 Whole Wheat Wrap
Preparation
1. Drizzle the olive oil in a pan over medium heat.
2. Saute the roasted peppers, spinach and onions for 2-3 minutes.
3. Season with salt and pepper and give it a good toss.
4. Crack an egg on top of veggie mixture and let the egg cook for 1-2 minutes.
5. Sprinkle with salt and pepper again. Then dice up the egg with a spatula and mix to combine everything.
6. Serve on top of a whole wheat wrap, with salsa if you like.
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