1 serving; 5 min preparation; 10 min cooking time.
Healthy food has always been my priority, bit lately I really pay a lot of attention on what I cook and eat. Combined with heavy workouts, you have to know how to support your body and help it recover. So today I was aiming to prepare a very light meal with more protein and few calories.
This wrap is made only from egg whites, which makes it very suitable after a workout. Adding veggies brings additional vital nutrients that will keep you healthy and fit. Asparagus ans broccoli are the perfect choice in this case. And believe it or not, I was planning to use broccoli for this recipe, but I just forget to put it. So if you want to do that, feel free.
The avocado adds healthy fat and extra texture to the dish. The combination between the asparagus and the avocado is just delicious.
- 3 egg whites
- 100 g baby green asparagus
- 50 ml almond milk
- 1/2 avocado
- 1/2 tsp ground mustard seeds
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tbsp coconut oil
Heat coconut oil in a pan over medium heat. Cut the asparagus in three even parts. Saute the asparagus for 4 min.
Separate the eggs and leave the egg yolks apart. Add the almond milk and the seasoning. Beat the mixture until smooth.
Add the egg whites mixture to the asparagus. Make sure that the asparagus are evenly spread in the pan. Cook the wrap for 2 to 3 min on each side.
Transfer to a piece of kitchen paper.
Cut the avocado in long pieces. Place them in the middle of the egg omelette and warp carefully. Enjoy!