Omelette Wrap with Avocado, Tomato Salsa and Chilli
Ingredients
1 tortilla
2 medium eggs
10 g of butter
1 tomato, diced
1 banana shallot, finely chopped
0.5 lime, juiced
1 tbsp of coriander, chopped
0.5 avocado, sliced
1 tbsp of sour cream
1 jalapeño chilli, finely sliced (fresh or jarred)
0.25 tsp of chilli flakes
1 serving
Calories~750 kcal
Protein~25 g
Carbs~60 g
Fat~45 g
Fiber~12 g
Sugar~10 g
Total recipe
Calories~750 kcal
Protein~25 g
Carbs~60 g
Fat~45 g
Fiber~12 g
Sugar~10 g
Method
Step 1
Heat a medium frying pan on a medium heat. Beat the eggs with a little seasoning and add the butter to the frying pan. Once melted, add the eggs and tip the pan to make sure they cover the base evenly – like making a pancake.
Step 2
Turn the heat right down and just let the egg cook through, this should only take 2 mins.
Step 3
While the egg cooks, combine the tomato, shallot, lime, chilli and coriander in a bowl to make the salsa.
Step 4
Slide the omelette onto the tortilla. Add the avocado, salsa and sour cream, then top with the jalapeño slices. Roll it up and tuck in.
