Are you bored of having the same breakfast every morning? With a wheat tortilla, eggs, tomato, avocado and arugula you can make something better out of your first meal of the day
Breakfast Wrap with Avocado, Tomato, and Arugula Pesto
For some time now, we’ve known that breakfast is not the most important meal of the day, as we were led to believe, and the typical breakfast in Spain is quite disastrous with its usual coffee, juice, cookies, cereals, pastries, or toast with jam. You may have already tried to switch to healthier – and also tastier and more filling – breakfasts, or perhaps you still find yourself some mornings unsure of what to prepare. Here, we present a simple and complete alternative that can also serve as a portable lunch for work.
This recipe features a wrap, burrito, or roll filled with an omelet, tomato, avocado, and arugula. You can add whatever you like to the omelet – herbs, spices, cheese, ham, etc. – just make sure it’s round and thin for easy rolling. We’ve included the arugula in the form of pesto to give a bit of creaminess to the breakfast, but if you want to skip that step, just wash and dry it well and use it as is.
Difficulty: You won’t feel lazy making this in the morning.
Ingredients
For 1 wrap
- 1 large wheat tortilla (white or whole grain)
- 2 eggs
- 1/2 avocado
- 1 small tomato
- 40 g of arugula
- 25 g of unsalted, shelled peanuts or another nut
- 30 ml of extra virgin olive oil
- 1 tablespoon of lemon juice
- Salt
- Freshly ground black pepper
- Dried oregano or any other dried or fresh herb
Instructions
- Blend the arugula and peanuts with the olive oil and lemon juice using an immersion blender or food processor. The mixture should have the consistency of pesto; add more oil if necessary. Season with salt and set aside.
- Slice the tomato and avocado into thin rounds and season with salt and pepper.
- Beat the eggs with the oregano or preferred herb, salt, and black pepper.
- Heat a large skillet – it should be slightly smaller than the tortilla – with a splash of olive oil or a bit of butter. Pour in the eggs and cook until set on one side. Flip and cook the other side.
- Spread the arugula pesto on the tortilla, leaving a couple of centimeters around the edges. Layer the tomato slices, omelet, and avocado on top. Carefully roll it up, tucking the ends inward. If desired, you can toast it in the skillet before serving.