This is not your typical breakfast egg white wrap. Scrambled eggs combined with artichoke hearts, sundried tomatoes, olives, and Fresh California Avocado all rolled into a warmed whole wheat tortilla. Rich in fiber, protein, calcium and iron, this meal is perfect for anyone trying to follow a more plant-focused lifestyle.
California Avocado Breakfast Wrap
Total Time: 30 min
Prep Time: |
Vitamin A 675 IU; Vitamin C 5 mg; Calcium 310 mg; Iron 4.5 mg; Vitamin D 48 IU; Folate 144 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 30%; Iron 25%
Ingredients8 egg whites 4 Eggs 1 tsp. garlic salt 4 whole wheat tortillas 4 oz. shredded artisan California Cheddar cheese 1/2 cup sliced ripe olives 1/2 cup chopped marinated artichoke hearts 1/4 cup minced smoked sundried tomatoes 1/4 cup minced red onion 1 ripe, Fresh California Avocado**, peeled, seeded and cut into small cubes 1 Tbsp. California olive oil
- Beat egg whites, eggs and garlic salt in a medium bowl. Cook in a large nonstick skillet for a few minutes or until almost cooked through, stirring frequently. (Do not overcook.)
- Place tortillas on a flat surface and place cheese, olives, artichoke hearts, tomato, onion and avocado down the center of each. Fold in 2 sides to enclose filling.
- Brush both sides with olive oil and cook seam side down in a very large skillet over high heat for 1 minute to sear. Turn and reduce heat to low; tent with foil and cook for 5 minutes more or until cheese is melted and tortilla is browned. Garnish with snipped fresh basil, if desired.
Serving Suggestion: Serve with fresh melon or pineapple.
Beverage Pairing: Hot coffee or chai.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados