Avocado & Egg Protein Wrap

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Avocados

• Refrigerated

  • 4 Eggs, free range

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher or sea salt

• Oils & Vinegars

  • 3 tsp Olive oil, Extra Virgin

Found on skinnyms.com

Description

Ingredients

• 4 (6-inch) whole grain tortillas (recipe for tortillas)
• 4( free-range) eggs
• 2 avocados, peeled and seed removed
• 3 teaspoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar (optional: freshly squeezed lemon juice)
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper

Directions

• Preheat oven to 350 degrees.
• Stack tortillas and wrap in foil. Heat in oven for 10 minutes. Optional: Wrap tortillas in slightly damp paper towels and microwave for 30 seconds.
• Combine avocado, 1 teaspoon olive oil, and vinegar in a bowl. Set aside.
• In a large nonstick skillet over medium-low heat, add 2 teaspoons olive oil and heat just until hot, but not smoking. Gently add eggs, one at a time, taking care not to break the yolks. Cook just until whites are set and yolks are slightly thickened.
• In the meantime, evenly distribute mixture over warmed tortillas. Place eggs on top of avocado mixture. Sprinkle with salt and pepper. Roll into a wrap, if desired.