I don’t know how is it where you live but here, in Chicago, today is officially the first day of spring, 62F ( 17C). It’s been such a long, cold winter that I almost forgot how summer feels. I am definitely a person that gets affected by the weather; while winter deprives me of all the energy, summer restores it. That said, today I feel awesome, full of energy and ready for new projects, ideas, and experiences. So let’s get started!
Today I want to present to you my latest discovery, Omelette wraps. I must say, being on the Whole30 program forces me to get creative in the kitchen which I know it may sound weird ( force doesn’t work well with creativity) but believe me when I say it’s the need that gets you to your ” creative cloud”. Because grains are not allowed on the Whole30 which means no wraps/pitas ( except lettuce wraps or any other vegetable wrap), I thought I could make an egg wrap. The only secret you need to know to get it done perfectly is that you must add water to the egg composition.
Omelette wrap recipe:
- 3 eggs;
- 1/4 cup water;
- a handful of spinach;
- juice of half a lemon;
- 2 medium raw mushrooms;
- 1 medium tomato or 3-4 cherry tomatoes;
- half a teaspoon chives;
- 1-1/2 tablespoon of olive oil;
- green olives;
- salt, pepper.
Mix the eggs with the water, add salt and pepper. Heat the olive oil in a medium size pan, add half of the egg mixture and cover on low to medium temperature making sure it’s spread evenly on the bottom of the pan. Cook it for about 5 minutes. You can shake the pan a little bit or grab the omelette from the edges to see if it’s done. Turn it upside down using a plate. Pour the other half into the pan and repeat all the instructions.
After letting it cool down a little bit ( 1-2 minutes) wrap it with whatever you like. I did mine with spinach and mushrooms sprinkled with chives.
For the salad, I mixed spinach with arugula, tomatoes, olive oil, lemon juice, olives, and salt.