Start the day with a healthy low FODMAP breakfast wrap. Quick to make, loaded with veggies and protein, and easy on the tummy. Gluten-free + dairy-free.
Ingredients
1/2 1/5 second spray
Cooking Spray, coconut oil
(A tiny bit of; for the pan)
2 large
Egg
1 tsp
Olive Oil, Extra Virgin
(A drop; garlic-infused extra virgin; optional; see notes))
Baby spinach
(about 20g) of; (or rocket if you prefer))
1/2 small
Tomato
(medium; sliced)
20 gm
Avocado
(20g of; sliced)
Instructions
Heat a small frying pan over low to medium heat. Very lightly coat the surface of the pan with oil – I use a paper towel to carefully wipe oil over the surface.
In a small bowl, beat the eggs with a fork and add the garlic-infused olive oil and chives. Pour the egg mixture into the heated pan and cook for about 2 minutes or until almost set like a pancake. Carefully flip the egg and cook for about 30 seconds (just to cook the surface).
Meanwhile, heat the wrap in the microwave for 15 seconds so it’s more flexible.
To assemble, put the wrap on a plate and top with the cooked egg, leaving a small area uncovered at the bottom so that you can fold the edge upwards. Add the spinach, tomato and avocado. Fold the bottom edge of the wrap upwards, then fold in one side and then the other side, leaving the top open.
