Egg White Kale Wrap
This high protein Egg White Kale Wrap is a quick and easy healthy breakfast you can eat on the go!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
- 1 lavash wrap Swap out lavash wrap for a gluten-free alternative.
- 5 egg whites
- 1/2 tsp. Mrs. Dash tomato basil garlic seasoning blend
- about 1/4 tsp. salt
- few cracks black pepper
- 1 cup chopped kale approximate
- 2 tbs. chopped red onion approximate
- 5-6 cherry tomatoes halved or quartered
- 1 tbs. sundried tomato estimate
- 1/2 small avocado sliced
In a small bowl add 5 egg whites (discard yolks). Add 1/2 tsp. Mrs. Dash tomato basil garlic seasoning blend and a pinch of salt. Whisk eggs to combined.
Heat a small saute pan over medium heat. Once hot, spray with nonstick spray and kale and sliced tomatoes and pinch of salt and few cracks of black pepper. Cook for 5 minutes, until the kale has wilted. Remove the kale and turn heat to medium low.
Spray nonstick spray in the skillet and add the egg whites. Don't touch them. Cover the pan and allow to cook 3-4 minutes.
After egg whites have set in the pan, you can now flip the entire egg at one time! Using a spatula, carefully flip the egg whites over and allow to cook 1-2 more minutes.
Carefully remove egg onto the the lavash wrap. You will want to have the egg about an inch from the bottom of the lavash and in the center. Cover the egg with kale and tomato mixture. Add sundried tomato and sliced avocado.
Wrap up the egg by first folding in the sides, then bring the lavash up over the eggs and then tighten to secure ingredients. Continue to roll until the lavash is completely wrapped up.
Cut on the diagnal for pretty presentation. If eating this on the go, cover in foil, don't bother cutting.
Calories: 506kcal | Carbohydrates: 63g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Sodium: 602mg | Potassium: 1417mg | Fiber: 9g | Sugar: 7g | Vitamin A: 145.1% | Vitamin C: 137.3% | Calcium: 12.3% | Iron: 31.3%