Egg Salsa Wrap

Ingredients

2 tbsp / 30 ml

diced cucumber

2 tbsp / 30 ml

diced yellow pepper

2 tbsp / 30 ml

diced tomato

1 tsp / 5 ml

diced red onion

1 tsp / 5 ml

finely chopped cilantro

1/2 cup / 125 g

Naturegg Simply Egg Whites cracked egg whites, well shaken

dash

each hot pepper sauce, salt and pepper

1 tsp / 5 ml

vegetable oil

1 tsp / 5 ml

wheat germ or bran (optional)

1 large

spinach soft tortilla

3 tbsp / 45 ml

shredded low fat cheddar cheese

Directions

1. For salsa, combine cucumber, yellow pepper, tomato, red onion and cilantro; season to taste with salt and pepper; set aside.

2. Whisk liquid egg whites with salt, pepper and hot pepper sauce. In small nonstick skillet, heat oil over medium heat. Pour in egg white mixture and sprinkle with wheat germ. Cook and stir for 30 seconds. Cover and let cook 1-2 minutes or until eggs are almost set and bottom is browned.

3. Place omelette on tortilla, sprinkle with cheese and salsa. Roll up, secure with wooden pick, if necessary. Serve immediately.

Tips

1. Recipe may be doubled, prepare two omelettes.

2. Try other flavoured tortilla wraps.

3. Prepared salsa may be used for convenience, use about ¼ cup (50 mL) per wrap.

4. Wheat germ or bran adds extra fibre to recipe.