Egg wrap with Salmon and Spinach
Are you looking for a quick and healthy low-carb lunch recipe? Then this smoked salmon, spinach, cream cheese, and cherry tomato egg wrap is ideal. I got the idea for this dish while shopping at the grocery store. I was looking for a quick low carb lunch and came across store eggwraps with smoked salmon in the refrigerated section.
Unfortunately, the egg wraps from the store contained more than 20 g of carbohydrates. As a result, I decided to make this egg wrap at home, but with fewer carbohydrates. I made an egg and spinach omelette wrap and topped it with cream cheese, smoked salmon, cherry tomatoes, and arugula. As a result, you have a delicious and nutritious low-carb lunch!
Tips:
You can make these salmon and spinach egg wraps a day ahead of time, store them in the fridge, and take them to work or school the next day for lunch. Are you not a fan of spinach? Then, omit the spinach from the egg wraps. It is also possible to substitute slices of chicken or turkey breast for the salmon. I hope you enjoy it! Please leave a comment at the bottom of the page to let us know how it tasted.
Method of preparation
Cut the baby spinach into small pieces on a large cutting board. Then, in a medium-sized frying pan, heat a tablespoon of olive oil and fry the baby spinach for about 2 minutes. Whisk together the eggs, almond milk, and salt in a large mixing bowl. After cooking the spinach, drain the excess liquid from the pan and add it to the bowl, mixing well with the eggs.
Within 5-10 minutes, bake the spinach omelette in the same frying pan over low heat. If possible, use a spatula to carefully turn the omelette halfway through cooking.
Allow the omelet to cool for at least 30 minutes before slicing the cherry tomatoes. When the omelette has cooled, spread it with cream cheese and top with arugula, smoked salmon, cherry tomatoes, and pine nuts.
Roll the omelette tightly, cut it in half, and serve!
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