Light egg and mozzarella wrap

Name: Light egg and mozzarella wrap
Ingredients: 4 egg whites; 2 egg yolks; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 1/2 teaspoon dried oregano; 1 large tortilla (25 cm); 3 slices low-fat mozzarella; 1 medium tomato (120 g); 3 fresh basil leaves; 150 g cantaloupe

Sandwiches - Light egg and mozzarella wrap by Coralia M. - Recipia

Wide strips of omelet are the key to this light egg and mozzarella wrap: stir the eggs gently, without breaking them up. The mozzarella, tomato and basil stay in layers inside the tortilla, with cantaloupe served on the side; the wrap is soft, with well-defined pieces of omelet. I cut it in half before taking it to the table. Preparation: 5 minutes. Cooking: 4 minutes. Total time: 9 minutes. Servings: 1. Approximately 540 kcal and 33 g protein per serving.

Ingredients

4 egg whites
2 egg yolks
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/2 teaspoon dried oregano
1 large tortilla (25 cm)
3 slices low-fat mozzarella
1 medium tomato (120 g)
3 fresh basil leaves
150 g cantaloupe

Preparation

1. Mix the egg whites with the yolks and beat them as you would for an omelet. Add 1/4 teaspoon salt, 1/8 teaspoon pepper and the oregano. 2. Pour the eggs into a very hot pan and cook for 4 minutes, stirring gently, until they set in large strips. 3. Place the omelet on the tortilla and add the mozzarella, sliced tomato and basil leaves. Fold the tortilla and serve with the cantaloupe cut into pieces.

Notes

The filling has a texture that brings to mind the omelet in a sandwich, but the tortilla is easier to fold than bread. A simple green salad on the side keeps the plate fresh and doesn’t cover up the basil flavor. The wrap is best fresh; if there’s any left, keep it wrapped in the fridge and eat it within 3 days, though the tomato will soften the tortilla. Choose a tortilla about 25 cm wide, since a smaller one is hard to fold around the filling. If the tomato is very juicy, remove the seedy part before slicing it. For a fluffier omelet, let the eggs sit at room temperature for 10 minutes before cooking. You can replace the mozzarella with 40 g grated cheese, added over the warm omelet. The tortilla contains gluten, and the filling contains eggs and dairy.