Chorizo and Veggie Egg Wraps
BreakfastA low carbohydrate wrap alternative that will provide a great source of protein and nutrients to your meal!
Calories614kcal
Carbs15g
Protein40g
Fats44g
For Rest DayPerformance Benefits
This recipe would be great on a rest day when your carbohydrate requirements are lower.
Health Benefits
Protein is known as the most filling of the three macronutrients, more than fats and carbohydrates. It also plays a role in balancing blood sugar levels and limits muscle wastage particularly when in a calorie deficit or after intense physical activity.
Expert Tips
Serve with your favourite hot sauce and enjoy!
Equipment
- Large mixing bowl
- Non-stick pan
Ingredients
- 1 tbsp Olive oil
- 10 Mushrooms (chopped)
- 1 Red bell pepper (chopped)
- 1 Red onion (chopped)
- 10 Cherry tomatoes (quartered)
- 40 g Chorizo (chopped)
- 100 ml Milk
- 6 Eggs
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp Garlic
- ½ tsp Black pepper
Servings
Instructions
- Heat ½ tbsp of olive oil on a non-stick pan.
- Add the mushrooms, bell pepper and onion. Cook on a medium heat for 5 minutes. Mixing often.
- Add the chorizo and cook for a further 5 minutes until the vegetables are soft and slightly browned. Remove from the pan and set aside.
- In a large bowl, beat the eggs, milk, paprika, cumin, garlic and black pepper.
- Add some oil to the pan and place it back over a medium heat.
- Pour quarter of the mixture onto the pan and cook for one minute until set. Flip and do the same on the other side.
- Transfer the egg wrap onto a plate and spoon a quarter of the filling into the wrap, and roll up.
- Do the same with the rest of the egg mix and fillings.
- Sprinkle over some cheese and serve.
Notes
Nutrition
Serving: 1ServingCalories: 614kcalCarbohydrates: 15gProtein: 40gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 35mgSodium: 915mgPotassium: 787mgFiber: 4gSugar: 10gVitamin A: 244ugVitamin C: 106mgCalcium: 313mgIron: 1mg
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