Egg Wrap Recipe (Gluten Free alternative)

PREP TIME: 5 mns. COOKING TIME: 5 mns. SERVES: 1 or more depending on how many eggs you use.
INGREDIENTS: 1,5 egg / Person + Fillings of your choice

Only eggs and fillings of your choice: no dairy, no butter, no gluten wheat flour which will keep your blood sugar levels stable and avoid the sleepy feeling after eating white carbs for lunch..., fill you in for longer and help you manage your
waiste line. Ideal for a take away lunch (or eat on your desk if you really need to....shhhh). From the eggs, you get your protein and omega 3's hit (as long as you use free range & organic eggs) and if you fill it in with greens, lettuce you get fibres, vitamins & minerals!

1. Aim for 1,5 egg per person (I used 3 eggs for 2 people) but adjust depending on the size of your pan and how big you want them. Beat the eggs till they are combined, no chunks of yolk and white.
2. Heat up a non-stick pan and add a bit of coconut oil to the frying pan. Make sure the pan is hot, then add the egg mixture and swirl it around so it covers the entire pan.
3. Using a spatula carefully lift the egg wrap from the pan once it looks ready and put it on a cutting board and fill it immediately with
desired ingredient. For a brunch version, I tried smoked salmon, parsley, lemon and spinach and for a lunch version I tried pesto, avocado, tomato, chicken and lettuce.
4. Serve immediately. Enjoy!