Egg White Omelet Wrap with Lentils and Spinach

Ingredients

• Egg White3 count (120 g)
• Lentils1/4 cup (50 g)
• Tortillas1 count (40 g)
• Onion4 ring (20 g)
• Tomato Sauce2 tablespoon (28 g)
• Oil2 teaspoon (10 ml)
• Spinach2 leaf (20 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

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 a pan with half the oil over medium heat.

4. 4

   Step 4

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

5. 5

   Step 5

   Add the tomato sauce and lentils. Salt and pepper to taste. Cook for another 2 minutes.

6. 6

   Step 6

   In another preheated pan, add the remaining oil and beaten eggs. Cook for 1-2 minutes until set.

7. 7

   Step 7

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

8. 8

   Step 8

   Add the lentil mixture and roll up to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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