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Stuffed omelet wrap

Stuffed omelet wrap

Preparation time:
15 min
Difficulty level:

Nutritional values:

15 g
70 g
44 g


Tomatoes (fresh)Tomatoes (fresh)½ (75 g)
Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 50 g
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)5 (300 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
Mozzarella (light)Mozzarella (light) 70 g
Lettuce leaves (fresh)Lettuce leaves (fresh) 25 g
Rapeseed oilRapeseed oil 1 ½ Tablespoon
Turkey breast (very tender)Turkey breast (very tender) 70 g
Balsamic creamBalsamic cream 2 Tablespoon


Step 1:
Whisk eggs and milk and season with salt, pepper and basil.
Step 2:
Heat a coated frying pan with the canola oil over medium heat. Pour the egg mixture into the pan until the bottom of the pan is covered. Fry the omelet on both sides for about 1-2 minutes and then set aside. Repeat until the egg mixture is used up.
Step 3:
Cut tomato and Mozzarella into slices. Wash and drain lettuce leaves.
Step 4:
Top the omelette with the lettuce leaves, Mozzarella, tomato and chicken breast. Top with basil and balsamic cream and then roll up or fold.

Macronutrient distribution:

The recipe Stuffed omelet wrap is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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