Deliciously filled with fresh ingredients, this wrap can be enjoyed anytime of day 🕗🕛🕚
INGREDIENTS
OMELETTES
- 4 eggs
MUSHROOM, KALE & AVOCADO FILLING
- 2 tsp. olive oil
- 200 grams mushrooms, thickly sliced 200 grams cherry tomatoes
- 150 grams green beans, thinly sliced 100 grams baby kale leaves
- 1 avocado, diced
- 2 tsp. lemon juice
- 20 grams chopped walnuts
- 4 slices wholegrain bread, toasted
METHOD
OMELETTES
- PLACE eggs in a bowl and whisk well. Pour egg mixture into a squeeze bottle.
- GREASE a frying pan with non-stick spray and place over medium heat. Drizzle 1⁄4 of the beaten egg on to the pan in a lacy pattern and cook for 1 minute until set. Carefully remove the lacey wrap from the pan and place on to a piece of baking paper. Repeat with the remaining egg mixture to make four omelettes in total, placing each on a piece of baking paper.
MUSHROOM, KALE & AVOCADO FILLING
- HEAT oil in a frying pan. Cook mushrooms, tomatoes and green beans, stirring, for 5 minutes or until softened. Add kale and cook for a further 2 minutes until wilted. TOSS avocado with the lemon juice and season with pepper.
- TO SERVE, divide the mushroom mixture, avocado and chopped walnuts between the omelettes. Using the baking paper to help you, fold one end of the omelette over to enclose the filling. Serve each omelette with a piece of toasted bread.
TIP: These omelettes are fragile, so using baking paper to help fold them over prevents them from being pulled and broken.
Source: https://www.foodandhome.co.za/on-shelf/mushroom-kale-avocado-wraps
