Scrambled Egg Wrap with Avocado & Tomato

17 Mar

Written By Mania V

Fuel your day with this high-protein, low-carb scrambled egg omelette wrap! Instead of a traditional tortilla wrap, we’ve swapped it out for a protein-packed egg base, making this dish even more satisfying and fitness-friendly. With muscle-building protein from the eggs and creamy cream cheese, plus the healthy fats of avocado, this wrap is perfect for anyone focused on nutrition. A touch of fresh tomato adds flavour, and with minimal carbs, it’s ideal for a post-workout refuel or a light meal. Quick to make and totally customizable, this wrap will keep you energized and on track with your fitness goals! Find more fitness and high-protein recipes at the bottom of this page.

Ingredients
For one serving
(625 kcal, 30g protein)

4 eggs
2 tbsp cream cheese
1/2 tomato
1/2 avocado
salt & pepper
1 tsp butter

Method

Heat a medium-sized frying pan over medium heat. Melt 1 tsp of butter and spread it around the pan.
Crack 4 eggs into a bowl, add 1/4 tsp salt and fresh ground pepper. Scramble the eggs with a fork until well beaten.
Pour the eggs into the pan and let them cook until the eggs start to set.
While the eggs are cooking, slice 1/2 tomato and 1/2 avocado into strips.
When the eggs are mostly set, carefully flip the egg to cook the other side (flip it onto a plate and slide back into the pan if needed - so the egg does not break). Allow it to cook for another minute or two.
Once the eggs are cooked, place them on a plate. Spread 2 tbsp cream cheese evenly over the egg. Add the tomato and avocado slices to the lower edge. Season with additional salt and pepper to taste.
Roll the omelette like a wrap and cut it in half to serve.

Enjoy!

Let me know if you have made this recipe and leave your comments below. You can find the reel to this and many more recipes on my Instagram page.

This breakfast wrap is simple but so delicious and contains 30d of protein. You can replace the avocado and tomato with any veggies of choice 🥰 Ingredients For one serving (625 kcal, 30g protein) - 4 eggs - 2 tbsp cream cheese - 1/2 tomato - 1/2 avocado - salt & pepper - 1 tsp butter Method 1. Heat a medium-sized frying pan over medium heat. Melt 1 tsp of butter and spread it around the pan. 2. Crack 4 eggs into a bowl, add 1/4 tsp salt and fresh ground pepper. Scramble the eggs with a fork until well beaten. 3. Pour the eggs into the pan and let them cook until the eggs start to set. 4. While the eggs are cooking, slice 1/2 tomato and 1/2 avocado into strips. 5. When the eggs are mostly set, carefully flip the egg to cook the other side (flip it onto a plate and slide back into the pan if needed - so the egg does not break). Allow it to cook for another minute or two. 6. Once the eggs are cooked, place them on a plate. Spread 2 tbsp cream cheese evenly over the egg. Add the tomato and avocado slices to the lower edge. Season with additional salt and pepper to taste. 7. Roll the omelette like a wrap and cut it in half to serve. Enjoy! #breakfast #breakfastwrap #breakfastrecipe #highprotein #highproteinmeals #eggs #fitness #healthy #healtylife #healthymeals #healthyrecipes #lowcarb

Who knows what fruit this is? It tastes sooo sweet 🤩 #tropicalfruit #travel #fruit #exoticfruit

The kind of friendship where you meet and instantly click because you live life on the same frequency ✨ #friendship #girlhood #travel #travelling

This 5-ingredient Fig & Goat’s Cheese Tart is the perfect balance of sweet and savoury. I don’t know about you, but for me, goat’s cheese has to be paired with fruit—or at the very least, a drizzle of honey—to balance its tangy flavour. This tart is incredibly easy to make, looks stunning, and tastes absolutely delicious. Ingredients: For one tart  * Puff pastry * 4 figs * 50g goat’s cheese * 30g creme cheese * maple syrup * olive oil You also need a tart dish (mine was: 20 cm/8 inches) Method 1. Preheat the oven to 180°C (356°F). 2. Wash the 4 figs, dry them with kitchen paper, and slice them. 3. Roll out the puff pastry. Place your tart dish on the pastry and use a sharp knife to cut a circle around the dish. Grease the tart dish with olive oil, then place the puff pastry inside, pressing it gently to fit. Roll down the edges to create a rim. 4. Spread the puff pastry with 30g cream cheese, then crumble 50g goat’s cheese over it. Arrange the fig slices on top, then drizzle with maple syrup. Brush the rim of the pastry with olive oil. 5. Bake for about 25 minutes or until the pastry is golden and crisp. 6. Drizzle with extra maple syrup, if desired. Serve warm or cold. When served warm, it pairs beautifully with a scoop of ice cream. Enjoy!