Zucchini Omelette Wrap

Gluten-free | Sugar-free | No added fat | Low carb | Vegetarian

Makes 3-4 wraps

Why it’s delicious

Whether it’s for breakfast or lunch, this simple wrap can be filled with the most delicious ingredients to make it your portable meal on the go.

Helpful hints + tips

Depending on your diet, fill your wraps with any of these delicious ingredients like avocado, tomato, spinach or lettuce, fresh herbs, cucumber, cooked shredded chicken, cooked fish or prawns, Bridget’s Mavo sauce, sliced turkey, watercress and capsicum. 

Meal prep 

These wraps don’t really hold up well to being frozen, but you can lengthen their life by vacuum sealing them flat and storing them in the fridge for up to 1 week. 

Ingredients

• 200 g (5.2 oz) grated raw zucchini
• 1 egg
• 1 egg white
• Pinch Himalayan salt 
• ½ tsp freshly ground black pepper

Method

1. Wrap the grated zucchini in a clean tea towel, draw the edges of the tea towel up, and twist the tea towel to squeeze the liquid from the zucchini. Give it a good twist and squeeze so the zucchini is dry.
2. Add the zucchini to a bowl, add the egg and egg white, and stir with a fork to combine. Add the salt and pepper and mix to combine. 
3. Heat a frying pan on medium heat and lay a piece of nonstick baking paper into the base of the pan, ensuring it comes up the side of the pan as well. 
4. Add one-third of the mixture to the pan and swirl to flatten out a little. Cook for 3-4 minutes until the omelette is set and can be lifted from the pan and peeled away from the paper. Lay the omelette on a plate
5. Add the paper back to the pan and repeat the cooking steps 2 more times.
6. Allow the omelette to cool before filling it with your desired ingredients and wrapping it into a roll. Try not to overfill, or the wrap will break apart. It’s better to spread the fillings out evenly and lightly. 
7. Wrap the filled wraps in lunch paper and cling film if taking them with you to work or as an outing.