Chickpea peanut sandwich
Carefully rinse the chickpeas, drain and roughly mash them in a bowl with a fork. Finely chop gherkins, onion and celery and add to chickpeas. Add the yogurt...
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Stuffed omelet wrap
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
747
Calories
15 g
Carbohydrates
70 g
Protein
44 g
Fat
Ingredients:
 | Tomatoes (fresh) | ½ (75 g) |
 | Cow's milk, whole milk (1.5% fat) | 50 g |
 | Egg, hen egg (organic, free range) | 5 (300 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Mozzarella (light) | 70 g |
 | Lettuce leaves (fresh) | 25 g |
 | Rapeseed oil | 1 ½ Tablespoon |
 | Turkey breast (very tender) | 70 g |
 | Balsamic cream | 2 Tablespoon |
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Preparation:
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
Cutting board
Kitchen knife
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