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Mexican Egg Roll-Up with Fresh Salsa

Mexican Omelette Wrap-Up

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.



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