Avocado and Egg Breakfast Wrap
Ever been in that morning rush and wondered what to whip up that’s both quick and nutritious? Say no more. I recently tried this Avocado and Egg Breakfast Wrap, and oh boy, it’s become my go-to. Creamy avocado meets a soft egg, all tucked in a warm tortilla. Here’s how you can recreate this in your kitchen.
Avocado and Egg Breakfast Wrap Ingredients
- 2 eggs – farm fresh if you can get ’em!
- 1 avocado – the kind that gives a little squeeze, y’know, perfectly ripe!
- 2 whole-grain tortillas – trust me, they add a nutty flavor.
- A little olive oil, about a tablespoon (15 ml).
- Some salt and pepper, just a sprinkle.
- Tomatoes, about a 1/4 cup chopped (60 ml) – for that fresh burst.
- Red onion, a 1/4 cup diced (60 ml) – for a mild kick.
- A tiny squeeze of lemon – to keep things zesty.
- A handful of cilantro if you’re into it.
Time: About 15 minutes. Yep, that quick!
Whom does it serve: A couple of hungry souls, so 2!
Nutritional Facts (per wrap)
- Calories: 370 – just right to keep you fueled.
- Protein: 12g – because muscles!
- Fat: 25g – but the good kind.
- Carbohydrates: 27g – for that energy boost.
- Fiber: 10g – keeps things moving, if you catch my drift.
- Sugar: 4g – not too much, not too little.
Let’s get cooking Avocado and Egg Breakfast Wrap!
- Warm up that olive oil in a pan, medium flame should do.
- Time for the eggs! Crack ’em in, sprinkle some salt and pepper. You decide how runny or firm.
- Now, that avocado? Halve it, ditch the pit, and get that creamy goodness into a bowl.
- Toss in those tomatoes, red onions, and a hint of lemon. Stir it up! You’ve got yourself an avocado salsa.
- Once those eggs look delish, set them to one side.
- Pop those tortillas into the pan. Just a quick warm-up, maybe 30 seconds each side.
- Lay out a tortilla, spoon on that salsa, then that perfectly cooked egg. Sprinkle cilantro if you fancy.
- Now, roll it all up. There you have it!
Few Pro Tips
- Got some grilled chicken leftovers? Toss them in for extra oomph.
- Spice lovers, add a dash of hot sauce or some diced jalapeños.
- Out of avocados? Some store-bought guacamole can save the day.
Serving Ideas
You know what pairs well with this wrap? A handful of fresh berries or a smoothie. And if you’re into teas, a hot cup of green tea complements this wrap beautifully.
FAQs
Q1: Can I use other types of tortillas besides whole-grain?
Absolutely! You can use any tortilla of your choice. Whole-grain simply adds a nutty flavor, but corn or white flour tortillas will also work just fine.
Q2: I’m vegan. What can I substitute for eggs?
You can use tofu to make a tofu scramble or use chickpea flour to make a chickpea omelette. Both will pair nicely with the avocado salsa.
Q3: Can I prepare the avocado salsa in advance?
Yes, you can make it ahead of time. Just be sure to give it a tiny squeeze of lemon to prevent it from browning. Store it in an airtight container in the fridge.
Q4: I’m not a fan of cilantro. What can I use instead?
If cilantro isn’t your thing, you can use parsley, chives, or even fresh spinach. It’s all about adding a touch of freshness to the wrap.
Q5: How can I ensure my avocado is perfectly ripe?
A ripe avocado should give a little when squeezed gently. If it’s too soft, it may be overripe. The skin should also be dark green to black. Storing avocados with bananas can also help ripen them faster.
Q6: What type of pan is best for warming up tortillas?
A non-stick skillet is ideal as it ensures the tortillas don’t stick. However, a regular skillet or a cast-iron pan will also do the trick.
Q7: I’m gluten intolerant. Are there suitable tortillas for me?
Yes, there are gluten-free tortillas available on the market. Ensure to read the labels to make sure there’s no gluten content.
Q8: Can I add cheese to this wrap?
Definitely! Cheese like feta, mozzarella, or cheddar can add an extra layer of flavor to your wrap.
Q9: How do I store leftovers?
If you have leftover wraps, you can wrap them in aluminum foil or plastic wrap and store them in the refrigerator for up to 2 days. For the salsa alone, an airtight container in the fridge will keep it fresh.
Q10: Can I freeze these wraps for later?
It’s possible, but the texture of the avocado may change slightly when thawed. If you’re okay with that, ensure the wraps are tightly sealed in plastic wrap or aluminum foil, and consume within a month for best quality.
There you have it. Straight from my kitchen experiments to yours. This Avocado and Egg Breakfast Wrap is not just a meal; it’s an experience. Perfect for those days you want a bit of pizzazz in your breakfast without spending hours. Enjoy your meal and seize the day!
AVOCADO AND EGG BREAKFAST WRAP
Nutritions
Ingredients
- 2 eggs – farm fresh if you can get ’em!
- 1 avocado – the kind that gives a little squeeze y’know, perfectly ripe!
- 2 whole-grain tortillas – trust me they add a nutty flavor.
- A little olive oil about a tablespoon (15 ml).
- Some salt and pepper just a sprinkle.
- Tomatoes about a 1/4 cup chopped (60 ml) – for that fresh burst.
- Red onion a 1/4 cup diced (60 ml) – for a mild kick.
- A tiny squeeze of lemon – to keep things zesty.
- A handful of cilantro if you’re into it.
Instructions
- Warm up that olive oil in a pan, medium flame should do.
- Time for the eggs! Crack ’em in, sprinkle some salt and pepper. You decide how runny or firm.
- Now, that avocado? Halve it, ditch the pit, and get that creamy goodness into a bowl.
- Toss in those tomatoes, red onions, and a hint of lemon. Stir it up! You’ve got yourself an avocado salsa.
- Once those eggs look delish, set them to one side.
- Pop those tortillas into the pan. Just a quick warm-up, maybe 30 seconds each side.
- Lay out a tortilla, spoon on that salsa, then that perfectly cooked egg. Sprinkle cilantro if you fancy.
- Now, roll it all up. There you have it!
Notes
- Got some grilled chicken leftovers? Toss them in for extra oomph.
- Spice lovers, add a dash of hot sauce or some diced jalapeños.
- Out of avocados? Some store-bought guacamole can save the day.
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