Would you rather have a salad or a wrap for dinner?
Wait, why not both!
This protein-packed meal features Greek salad tucked into an egg-white wrap.
Photo: Sara Haas
It also makes for a delicious breakfast.
To substitute, just use 3/4 teaspoon dried thyme plus 1/4 teaspoon sesame seeds.
Can I use a liquid egg substitute instead of egg whites?
You’ll need 3/4 cup liquid egg substitute in total, or 6 tablespoons per omelet.
(Learn what to do with leftover egg yolks here).
How can I make this ahead of time?
I’d prefer to use whole eggs; how many can I use instead?
We like how you think!
Any stir-fry, salad or omelet filling would be delicious.
They are delicate, so be sure not to overstuff them.
Can I use fresh herbs in the dressing?
Use 1 teaspoon of chopped fresh oregano or any herb of your choice.
Coat a medium nonstick skillet with cooking spray; place over medium heat for 1 minute.
Cover the pan and continue cooking until the egg is completely set, about 1 minute more.
Use a large flexible spatula to carefully transfer the omelet to a plate.
Repeat to make a second omelet.
To assemble wraps: Spoon half the salad into the center of each omelet.
Fold the bottom and sides to make a wrap.
Use a 12-by-6-inch sheet of foil to wrap the bottom half of each wrap to hold it together.
(Alternatively, fold the omelet in half over the filling.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
