Breakfast Lavash Wraps
Have I mentioned that breakfast is my favorite meal? At the start of the day, full of possibilities, and eggs and cheese and hot sauce, of course, breakfast always puts a smile on my face.
This morning, breakfast was quick and easy to prepare and exceptionally tasty, so I thought I’d share.
I’m a big fan of breakfast wraps. Having had a spinach and feta wrap at Starbucks yesterday, I set out this morning to make a spicier version of my own. This is how it went:
Lavash wraps (I use California Lavash. At 140 calories they’re just the right size and not too heavy)
Cheddar cheese – 1/2 to 1 oz per wrap
Spinach – 1/4 cup per wrap (about a handful)
Diced fresh red bell pepper – 1 Tbsp per wrap
Egg whites – 3 egg whites per wrap
Sriracha (I used Sosu barrel aged Sriracha for its smooth, spicy kick)
Oil (I like grape seed for its higher smoke point)
With a bit of grape seed oil (or olive oil if you prefer) in your pan, sautée bell pepper and spinach together. You can add a pinch of garlic powder to taste at this point, if you like. Once the vegetables are tender, pour in the egg whites. Let them cook on low heat. Once they start to opacify, drizzle on your Sriracha.
Now that the egg whites are semisolid you can layer on your cheddar cheese. Once topped with cheese, place the whole pan into the broiler. This is going to allow your cheese to melt and develop that bubbly crisp that makes cheesy eggs so delicious.
You’re now ready to assemble your lavash wraps. Place your cheesy eggs into the wrap and roll. For an extra special finish, place the rolled wrap back into the skillet to let the wrap brown and crisp. This is also a great way to keep the wrap warm as you assemble more for friends and family.