Avocado & Egg Protein Wrap

You can never have too many side dish recipes, so give Avocado & Egg Protein Wrap a try. One portion of this dish contains roughly 8g of protein, 22g of fat, and a total of 253 calories. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs $1.05 per serving. 8 people found this recipe to be flavorful and satisfying. If you have sea salt, balsamic vinegar, black pepper, and a few other ingredients on hand, you can make it. It is brought to you by Skinny Ms. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 43%, this dish is good. Similar recipes include Egg and Avocado Wrap, Avocado Egg Salad Wrap, and Nif's Avocado and Egg Breakfast Wrap.

Servings: 4

 

Ingredients:

2 avocados, peeled and seed removed

2 teaspoons balsamic vinegar (optional: freshly squeezed lemon juice)

1/4 teaspoon black pepper

4( free-range) eggs

3 teaspoons extra-virgin olive oil

1/4 teaspoon kosher or sea salt

Equipment:

aluminum foil

oven

paper towels

microwave

frying pan

bowl

Cooking instruction summary:

Preheat oven to 350 degrees.Stack tortillas and wrap in foil. Heat in oven for 10 minutes. Optional: Wrap tortillas in slightly damp paper towels and microwave for 30 seconds.Combine avocado, 1 teaspoon olive oil, and vinegar in a bowl. Set aside.In a large nonstick skillet over medium-low heat, add 2 teaspoons olive oil and heat just until hot, but not smoking. Gently add eggs, one at a time, taking care not to break the yolks. Cook just until whites are set and yolks are slightly thickened.In the meantime, evenly distribute mixture over warmed tortillas. Place eggs on top of avocado mixture. Sprinkle with salt and pepper. Roll into a wrap, if desired.

 

Step by step:


1. Preheat oven to 350 degrees.Stack tortillas and wrap in foil.

2. Heat in oven for 10 minutes. Optional: Wrap tortillas in slightly damp paper towels and microwave for 30 seconds.

3. Combine avocado, 1 teaspoon olive oil, and vinegar in a bowl. Set aside.In a large nonstick skillet over medium-low heat, add 2 teaspoons olive oil and heat just until hot, but not smoking. Gently add eggs, one at a time, taking care not to break the yolks. Cook just until whites are set and yolks are slightly thickened.In the meantime, evenly distribute mixture over warmed tortillas.

4. Place eggs on top of avocado mixture. Sprinkle with salt and pepper.

5. Roll into a wrap, if desired.


Nutrition Information:

Quickview
252 Calories
7g Protein
21g Total Fat
9g Carbs
6% Health Score
Limit These
Calories
252
13%

Fat
21g
34%

  Saturated Fat
3g
25%

Carbohydrates
9g
3%

  Sugar
1g
1%

Cholesterol
163mg
55%

Sodium
215mg
9%

Get Enough Of These
Protein
7g
15%

Fiber
6g
27%

Folate
102µg
26%

Vitamin K
23µg
22%

Vitamin B5
2mg
21%

Selenium
13µg
20%

Vitamin E
2mg
20%

Vitamin B2
0.33mg
20%

Vitamin B6
0.33mg
17%

Potassium
552mg
16%

Phosphorus
140mg
14%

Vitamin C
10mg
12%

Copper
0.23mg
11%

Vitamin B3
1mg
9%

Magnesium
34mg
9%

Manganese
0.17mg
9%

Zinc
1mg
8%

Vitamin A
385IU
8%

Iron
1mg
8%

Vitamin B12
0.39µg
7%

Vitamin D
0.88µg
6%

Vitamin B1
0.09mg
6%

Calcium
38mg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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