Egg Wrap with Peppers, Onions and Mozzarella

Ingredients

• 2 pieces Peppers (thinly sliced)
• 2 pieces Onions (thinly sliced)
• 2 tbsp Olive oil (for cooking)
• 1 tsp Cumin seeds (whole seeds)
• 1 pinch Fleur de sel
• 4 units Eggs (lightly beaten)
• 100 g Melty mozzarella (sliced)
• 5 leaves Fresh basil leaves
• 2 pieces Wraps (tortillas) (wheat or corn, large size)
• 1 pinch Ground black pepper

Instructions

1. Slice the vegetables

   Wash the peppers and onions, remove the seeds from the peppers, then cut them into thin strips. Do the same with the onions.

   Time: PT10M

2. Sauté peppers and onions

   Heat 1 tbsp olive oil in a pan over medium heat, add the peppers and onions, sprinkle the cumin seeds and a pinch of fleur de sel. Sauté for 10 minutes, stirring occasionally, until tender.

   Time: PT10M

   Temperature: medium heat

3. Beat the eggs

   In a bowl, crack the 4 eggs and beat them lightly with a fork or whisk.

   Time: PT2M

4. Cook the omelette and add mozzarella

   In the same pan, add a second tablespoon of olive oil, pour in the beaten eggs and cook for 2‑3 minutes. Lay the mozzarella slices on the omelette, cover the pan for 1 minute to melt the cheese, then season with a pinch of black pepper.

   Time: PT4M

   Temperature: medium heat

5. Assemble the wrap

   Spread the pepper‑onion mixture over the omelette, add a few basil leaves, then place the omelette on a wrap. Roll tightly, fold the edges and cut in half if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g