Coco's Egg Wrap
Serves 1
Cook Time: 15 minutes
INGREDIENTS
1 whole wheat wrap
2 whole eggs (scrambled) or 3 egg whites
1/4 medium white onion, chopped
1 tomato, cut into cubes
1/4 avocado, mashed into a spread
Cooking Spray
Salt and pepper to taste
Garlic Powder
Za'atar
(Optional: Siracha)
STEPS
- Spray two skillets with cooking spray and warm on medium heat
- In one skillet, add the tomatoes and evenly sprinkle salt, pepper, garlic powder and za'atar. Continue cooking on medium-high heat, stirring occasionally, as tomatoes begin to soften and become charred (about 8-10 minutes total)
- In the other skillet, add the chopped onions and cook, stirring occasionally, until onions become translucent (about 5 minutes). Once cooked, pour in the eggs and stir frequently to make them scrambled. Cook until your desired consistency (I like my eggs on the drier side)
- Right after adding the eggs, turn on a separate burner on low-medium heat and place your wrap directly on the stove. When you start to see parts of the wrap begin to bubble, flip to toast the other side (should be about 40 seconds per side)
- To assemble, first evenly spread avocado across one side of the wrap. Then add your cooked tomatoes and then finally the eggs. Feel free to sprinkle more salt, pepper and za'atar before closing the wrap. Enjoy!
