Egg-White And Turkey-Bacon Wrap With Herbs Recipe
Prep Time:
Cook Time:
8 minutes
Servings:
2 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil, divided
  • 1½ teaspoons finely chopped fresh rosemary leaves
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ¼ medium red onion, finely chopped
  • 2 strips turkey bacon, chopped into ½-inch pieces
  • 4 large egg whites
  • 5 scallions, white and light green parts only, thinly sliced
  • ½ cup loosely packed arugula, roughly chopped
  • ½ cup loosely packed basil, roughly chopped
  • 1 teaspoon fresh lemon juice
  • 1 piece of lavash-style flatbread (trimmed to a 9-by-10-inch rectangle)
Directions
  1. To a medium nonstick skillet set over medium-high heat, add 2 teaspoons of the olive oil. Once it shimmers, after 1 to 2 minutes, add the rosemary, black pepper and salt and stir until fragrant, about 15 seconds. Add the red onion and cook until the onion begins to soften, about 1 minute. Add the bacon and cook, stirring often, until the bacon begins to brown, 3 to 4 minutes.
  2. Pour the egg whites into the skillet and use a rubber spatula to scramble them, until the whites are cooked through, about 45 seconds. Turn off the heat.
  3. In a small bowl, add the scallions, arugula, basil, the remaining 1 teaspoon of olive oil and the lemon juice. Transfer the eggs to one side of the lavash and top with the arugula mixture. Roll the wrap into a tight cylinder, then slice in half to make two portions. Serve immediately. Calories per Serving: 250; Sodium: 750mg; Total Carbohydrate: 20g; Fiber: 2g; Fat: 13g