BREAKFAST TURKEY WRAP - CALORIES: 304 / P:44g F:12g C:7g

Breakfast
Written By Rachael Perks

INGREDIENTS:

  • 250ml - Egg Whites

  • 1.25g - Corn Starch

  • 100g - Ricotta Cheese

  • 25g - Turkey Bacon

  • 20g - Spinach

  • 80g - Tomato

  • 100g - Whole Eggs

  • Salt & Pepper to taste

METHOD:

Preheat your oven to 205 degrees.

Pour the egg whites into a bowl, using a hand mixer, thermomix or stand mixer, beat the eggs for approx. 4-5 minutes until stiff peaks form. Reduce the mixer and gently mix in the seasonings of choice and cornstarch.

Line a baking tray with baking paper and lightly spray with cooking oil. Pour the egg mixture onto the pan and spread evenly. Bake for 10-11 minutes. Don't over cook this.

In a pan cook the bacon and eggs to your liking while the wrap is baking.

Once cool enough to handle, spread the ricotta cheese over the wrap, add the tomato, turkey bacon, and eggs on one side. Roll up gently from the side with the fillings. Slice and serve. Enjoy!

CALORIES: 304

P:44 F:12 C:7

Rachael Perks
Previous

CREAMY CHICKEN WITH CRISPY POTATOES - CALORIES: 588 / P:57.9 F:15.4 C:47.9
Next

TURKEY BACON & CHEESE OMELETTE - CALORIES: 332 / P:42g F:15g C:7g