Egg White Omelet Chapati Breakfast Wrap

Ingredients

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mushrooms

  White, raw

  ½ cup, whole or 48g

• Garlic

  Raw

  1 cloves, minced or 3g

• Spinach

  Raw, Fresh - Kroger

  1 cup or 31g

• Bread, chapati or roti, plain, commercially prepared

  1 piece or 68g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

Directions

1. In a small bowl add eggs, salt and pepper, to taste. Mix and set aside.
2. Add mushrooms to skillet and saute 1 minute. Add garlic and saute 30 seconds more.
3. Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
4. Top with the spinach then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue. Allow to set for about 10 seconds.
5. Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.
6. Transfer to a plate and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.
7. Recipe by: Gina (source: https://www.skinnytaste.com/omelet-tortilla-breakfast-wrap/)

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