Mexican Egg Roll-Up with Fresh Salsa
- 3 Egg Whites
- 1 Roma Tomato
- 1 Tbsp Black Bean Dip
- Arugula (Just a pinch)
- 1 Tbsp Fresh Cilantro or Parsley
- 1/4 cup Red Onion
- 1 Tbsp Cheese (Optional)
- Light Olive Oil
- Balsamic Vinegar
Dice your tomato, onion and cilantro (or parsley). Place all in a small bowl and add a dash of balsamic vinegar. Stir the salsa and allow to sit while you cook your eggs.
Fry your egg whites in a small pan. (Note: if you like your egg whites on the fluffier side, add milk and mix thoroughly in a bowl. Then, begin to fry in the pan). Add cheese if preferred (I enjoy a light feta!).
When your eggs are almost finished cooking add the salsa and fold over the egg to form something like a taco.
Dress your egg roll-up with fresh black bean dip and arugula.