In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.
If you’re anything like me, you’re probably thinking about how to be a little healthier this month after a long holiday season of giant family dinners, delicious cocktails, and one-too-many slices of pie. Luckily, my dreams got the memo, and last week I woke up thinking about a lightened-up breakfast egg wrap. This recipe serves one, but it’s incredibly easy to scale up for as many hungry mouths as you need to feed. It’s also totally customizable, so take this as a blueprint and then add in your own favorite ingredients. You’ll be shocked by how crave-able (not to mention filling) this guilt-free breakfast is!
1 whole wheat wrap
2 egg whites
1 tablespoon milk (any kind is fine!)
1 cup baby spinach
Rinse spinach. Peel shallot, half, and thinly slice. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice ¼ and save the rest for later.
In a medium bowl whisk together egg and egg whites until foamy. Add milk and whisk to combine. Season with ¼ teaspoon salt and as much pepper as desired.
Heat 1 teaspoon olive oil in a small nonstick pan over medium heat. When oil is shimmering, add shallot and cook until soft, about 1 minute. Add baby spinach, season with a pinch of salt, and cook until wilted, about 1 minute more.
Give eggs a final whisk and pour into pan with shallot and spinach. When eggs begin to become opaque around the edges, gently stir and fold the mixture. Continue to stir periodically until fully cooked, 2–3 minutes.
Lay wrap on a clean, dry surface and place avocado in the center. Spoon egg over top. Fold in sides, then roll up tightly away from you to seal. Wipe pan from eggs clean and place wrap, seam side down in the pan over medium heat. Cook until wrap is warmed through, 1–2 minutes per side.
Slice in half and enjoy! A little tip: I like mine with hot sauce.