Cheesy omelette wraps with bacon, lettuce, avocado and tomato
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 eggs, lightly beaten
- 10 g cheese grated (i used cheddar)
- 1/2 tablespoon canola or vegetable oil
- 1/2 small avocado mashed or 2 tablespoons avocado hummus
- 1 large lettuce leaf finely shredded
- 2 slices bacon cooked as you prefer finely diced
- 1/2 small tomato finely diced
- salt and pepper to serve
- finely chopped fresh chives to serve
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 6.81249999424105 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.501740624575853 g
- Serving Size 1 1 Serving (17g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.0829081249299131 g
- Calories 60 calories
Whisk the cheese into the egg mixture.Heat the oil in a small, non-stick skillet over high heat, swirling the oil around to coat the entire surface of the skillet.Once it’s hot, add the egg mixture and swirl the pan again to make sure the egg covers the surface of the skillet evenly.Reduce the heat to medium and cook the omelette until it’s set on top and golden brown on the bottom (you can use a non-stick spatula to peek underneath if you aren’t sure).Flip the omelette with the help of a non-stick spatula and cook for a further minute or two until the bottom is set.Remove the omelette from the skillet and let it cool slightly on a plate covered with paper towel (2-3 minutes).When the omelette is cooler, spread the mashed avocado or hummus over the surface of the omelette, coating evenly.Place the shredded lettuce in the bottom ⅓ of the omelette.Layer the bacon bits on top of the lettuce and top with the tomato.Gently roll the omelette, tucking the filling inside with your fingers as you roll.Let the omelette wrap sit for a minute or so before you cut it in halves.Sprinkle fresh chives over the wrap and serve.
