Egg White Omelet Wrap with Beans and Guacamole

Ingredients

• Egg White3 count (120 g)
• Beans1/4 cup (50 g)
• Tomato2 slice (20 g)
• Onion1/4 count (38 g)
• Tomato Sauce1 tablespoon (14 g)
• Avocado1/4 count (60 g)
• Lime Juice1/2 tablespoon (8 g)
• Tortillas1 count (40 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Beat the eggs in a bowl and season with salt and pepper to taste. Set aside.

3. 3

   Step 3

   Heat an oiled pan over medium heat.

4. 4

   Step 4

   Once heated, add the diced onion and tomato. Stir-fry for 2-3 minutes.

5. 5

   Step 5

   Add the tomato sauce and beans. Salt and pepper to taste. Let cook for another 2 minutes.

6. 6

   Step 6

   For the guacamole, mash the avocado using a fork. Season with lemon juice, salt and pepper to taste.

7. 7

   Step 7

   In another preheated pan, add the beaten eggs and let set.

8. 8

   Step 8

   Once set, top with the tortilla and flip using a spatula.

9. 9

   Step 9

   Add the bean mixture and the guacamole.

10. 10

    Step 10

    Roll up to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg White Omelet Wrap with Beans and Guacamole can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.