Pollock in coconut-lime sauce with spinach
Finely chop the garlic and add the lime zest. Season with salt and pepper and mix with half of the (slightly warmed) coconut oil. Heat a large skillet over...
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Egg wrap with avocado and salmon
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
307
Calories
5 g
Carbohydrates
19 g
Protein
21 g
Fat
Ingredients:
 | Tomatoes (fresh) | ½ (75 g) |
 | Olive oil | 1 Tablespoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Coriander (dried) | 1 Pinch(s) |
 | Avocado (fresh) | ¼ (40 g) |
 | Lemon (fresh) | ½ (40 g) |
 | Salmon, smoked salmon (smoked) | 50 g |
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Preparation:
Step 1:
Crack the eggs and whisk them one by one with a fork and season to taste with salt and pepper. Heat oil in a frying pan. Pour in 1 egg, tilt the pan back and forth so that it runs to the edge. Bake thinly as a wrap.
Step 2:
Mash avocado with a fork, chop cilantro leaves and squeeze the lemon. Mix everything together and then spread on the wrap.
Step 3:
Dice the tomatoes and spread evenly on top together with the smoked salmon. Garnish with black pepper, roll up and serve.
Macronutrient distribution:
The recipe Egg wrap with avocado and salmon is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Fork
Stove
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