EGG WRAPS

Ingredients 

6 eggs

1/6 cabbage

1 onion

2 tomatoes

2 handfuls campanelle pasta 

1 tin sardine

1 carrot

¼ cucumber 

Water

3 green beans

½ seasoning cube

Salt to taste

Non – stick canola oil spray

Ranch dressing/ketchup 

Instructions 

1. Chop onions, tomatoes, green beans, cucumber, carrot, cabbage and set aside.

2. Put pasta in a pot of water with salt and put on fire to cook.

3. Break an egg into a bowl, add salt, seasoning cube and a little water. 

4. Spray the pan and pour in egg mixture to fry when it heats up. Do this for every egg.

5. Heat up a little oil in a pan, fry chopped onions a little then add green beans.

6. Add carrot then cucumber and cabbage. Ensuring that each fries a bit before another vegetable is added.

7. When cabbage wilts to your liking, take the pan off the fire. 

8. When the pasta is cooked, chop it up and pour it in a bowl.

9. Add stir-fried vegetables and mix.

10. Add chopped tomatoes, flaked sardine and mix. 

11. Put some of the filling on the egg and wrap it, either completely or halfway like in the picture.

NB: Bell peppers are awesome for stir-fries and add a ton of flavour and colour. 

On the average, this makes 6 wraps. 

Fried eggs can be substituted for lettuce to create a lettuce wrap but add scrambled eggs or another form of protein.

Tin sardine can be substituted for a can of tuna flakes or fish especially the smoked kind since that can be easily flaked. 

The egg warps can be eaten on their own, with toast or some sort of carbohydrate (rice, quinoa, wheat). 

The filling for the wraps can be a meal on its own.

Campanelle pasta can be substituted for elbow pasta or any other kind.

The tomatoes were not fried because I did not want it to make the stir-fry watery and for added freshness.

Serving Suggestion 

2 egg wraps with ketchup. 

Enjoy!!!