Description
Low-carb egg wrap with salmon: a filling and high-protein lunch. With avocado and cottage cheese. Keto-proof, gluten-free and low FODMAP.
Ingredients
Scale
- 1 egg
- 2 eggwhites
- A splash of lactose-free milk
- 50 g (1.8 oz) smoked salmon
- 40 g (2 tbsp) cottage cheese
- 40 g (2 tbsp) avocado
- Pepper and salt to taste
- A handful of arugula (rocket lettuce)
Instructions
- Place 2 egg whites and 1 whole egg in a bowl. Add a splash of lactose-free milk and a pinch of salt and pepper. Whisk everything together well with a whisk.
- Heat a splash of olive oil in a frying pan. Pour the egg mixture into the pan once it’s hot.
- Cook the egg for 2-3 minutes per side over medium heat. Then flip the omelette. Repeat this for the other side.
- Place the egg wrap on a plate.
- Spread cottage cheese on the egg wrap.
- Mash 40 grams of avocado and spread it over the cottage cheese. Sprinkle with salt and pepper to taste.
- Place the smoked salmon on top and add a bit of arugula.
- Roll up the egg wrap and cut it in half. Serve immediately.
- Prep Time: 15 min
- Category: Lunch
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1
- Calories: 272
- Fat: 14
- Carbohydrates: 4
- Fiber: 2
- Protein: 30