I try to skip sugary breakfast cereals as often as possible and replace it with this kind of tasty wraps. Please find the recipe below, as well as my [**3min instruction video on YouTube.**](https://www.youtube.com/watch?v=QHmiCR0cYlY) Enjoy!
Ingredients per wrap:
* 7” or 18cm Wheat Tortilla * 20g medium-sharp cheddar cheese * 15g of Feta cheese * 1 Tbsp chopped parsley * flesh of a 1/4 avocado * 1 egg * 1 tsp of grated Parmigiano
Instructions:
1. Grate the cheddar and grab a handful of parsley, which you finely chop. Move on to the avocado, deseed, peel and cut into a quarter-inch or half cm thick slices. 2. Grab a pan the size of your tortillas, place over medium heat and smear a thin layer of butter on top. **Once the pan is hot enough**, pour the beaten egg in there and swivel the pan to create an evenly thick omelet. Sprinkle a teaspoon of grated Parmigiano Reggiano on top. The omelet should be perfectly cooked after 30-40secs, yet still a bit runny. 3. Assemble the wraps, for which you place one flour tortilla into the pan and warm it up over low heat for around 30 seconds. Flip the tortilla, evenly spread around 20g of medium sharp cheddar cheese and place the omelet slice on top. 4. Follow up with 15g of crumbled feta cheese and a tablespoon worth of chopped parsley. 5. Lastly, add a few avocado slices, wrap it and enjoy!
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I try to skip sugary breakfast cereals as often as possible and replace it with this kind of tasty wraps. Please find the recipe below, as well as my [**3min instruction video on YouTube.**](https://www.youtube.com/watch?v=QHmiCR0cYlY) Enjoy!
Ingredients per wrap:
* 7” or 18cm Wheat Tortilla
* 20g medium-sharp cheddar cheese
* 15g of Feta cheese
* 1 Tbsp chopped parsley
* flesh of a 1/4 avocado
* 1 egg
* 1 tsp of grated Parmigiano
Instructions:
1. Grate the cheddar and grab a handful of parsley, which you finely chop. Move on to the avocado, deseed, peel and cut into a quarter-inch or half cm thick slices.
2. Grab a pan the size of your tortillas, place over medium heat and smear a thin layer of butter on top. **Once the pan is hot enough**, pour the beaten egg in there and swivel the pan to create an evenly thick omelet. Sprinkle a teaspoon of grated Parmigiano Reggiano on top. The omelet should be perfectly cooked after 30-40secs, yet still a bit runny.
3. Assemble the wraps, for which you place one flour tortilla into the pan and warm it up over low heat for around 30 seconds. Flip the tortilla, evenly spread around 20g of medium sharp cheddar cheese and place the omelet slice on top.
4. Follow up with 15g of crumbled feta cheese and a tablespoon worth of chopped parsley.
5. Lastly, add a few avocado slices, wrap it and enjoy!