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Egg wrap with avocado and salmon

Egg wrap with avocado and salmon

Preparation time:
15 min
Difficulty level:

Nutritional values:

5 g
19 g
21 g


Tomatoes (fresh)Tomatoes (fresh)½ (75 g)
Olive oilOlive oil 1 Tablespoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Coriander (dried)Coriander (dried) 1 Pinch(s)
Avocado (fresh)Avocado (fresh)¼ (40 g)
Lemon (fresh)Lemon (fresh)½ (40 g)
Salmon, smoked salmon (smoked)Salmon, smoked salmon (smoked) 50 g


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
Coated pan
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