Updated: Aug 6, 2019
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Ingredients (2 serves) :
1 tbsp coconut oil
1/2 tsp oregano or basil
1 avocado, sliced
1 capsicum, chopped into slices
1/4 cucumber, chopped into slices
Small handful of alfalfa sprouts
1 tsp sweet soy sauce
1 tomato, sliced
4 slices of beetroot
To make the egg wrap, whisk the eggs in a small bowl. Heat 1/2 tbsp coconut oil over medium heat in a fry pan. Pour half the mixture into the fry pan and sprinkle with half the basil or oregano. Rotate the pan to let the egg mixture spread out evenly. Once cooked on one side, flip and rotate to the other side. Remove wrap and place on plate.
Use the remaining mixture to make the second wrap. Place your favourite fillings like capsicum, cucumber, avocado, alfalfa sprouts, tomato and beetroot on top of the egg wrap then roll together. Drizzle with sweet soy sauce.
** For males or physically active females, add an additional two slices of sourdough or paleo bread.