Here you have it, my simple, easy veggie loaded egg “wrap” recipe. This is a fantastic breakfast, lunch or dinner recipe. I often make this for lunch when I’m working from home and don’t have anything prepared, or when I get home from work after a long clinic day and need something healthy to whip up in 5 minutes. It’s so versatile, you can add salad ingredients you like in to middle. This recipe is loaded with health-promoting ingredients from healthy fats (from the avocado), protein (from the eggs), vitamin C (from the red capsicum and spinach) as well as lots of other vitamins and minerals from the vegetables and herbs.
1 tbsp psyllium husk
1/3 large cucumber, finely sliced
1/2 red capsicum, finely sliced
1/2 avocado, finely sliced
1 handful of spinach
2-3 tbsp chopped herbs (I use parsley and coriander)
Drizzle of balsamic glaze
Salt and pepper to taste
1 tsp coconut oil
Add the eggs and psyllium husk into small bowl and whisk together.
Heat a medium size fry pan over medium heat, add the coconut oil.
Pour the egg mixture into the pan and cook for 1-2 minutes on each side (like an omlette) until egg mixture is cooked through.
Add the egg “wrap” onto a plate or chopping board. Place the spinach into the middle of the wrap. Next add the sliced cucumber, capsicum, avocado and herbs on top of the spinach. (If your wrap is too small to fit all the veggies enjoy them on the side as well).
Drizzle the veggies with balsamic glaze and season with salt and pepper. Now fold up each side of egg mixture into wrap and enjoy!
Recipe by Natalie Brady, from Natalie Brady Nutrition ©