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Egg & Arugula Wrap

7 ingredients · 10 minutes · 1 serving


1. Heat the oil in a large pan over medium-high heat.


2. Add the egg and egg whites into the pan.


3. Cook for 15 seconds, then shake the pan gently to break the yolk. Rotate the pan to spread and cook the eggs evenly. Season with salt and fold into an omelette.


4. Spread the avocado onto the tortilla and top with the arugula and omelette. Roll up the wrap and enjoy!


Leftovers: This recipe is best enjoyed immediately. Refrigerate in an airtight container for up to one day.


More Flavor: Add sauerkraut, pickled red onion, kimchi, and/or mayonnaise.


:Additional Toppings Add tomatoes, snap peas, fresh dill, cucumber, bell pepper, and/or grated carrot.

1 1/2 tsps Avocado Oil 1 Egg
1/3 cup Egg Whites
1/4 tsp Sea Salt (to taste)
1/2 Avocado (mashed)
1 Brown Rice Tortilla
1 cup Arugula
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