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Thai-Inspired Breakfast Egg and Vegetable Wrap
Thai-Inspired Breakfast Egg and Vegetable Wrap

Thai-Inspired Breakfast Egg and Vegetable Wrap
A nutritious and flavorful Thai-inspired breakfast wrap with eggs and vegetables.
Thai-Inspired Breakfast Egg and Vegetable Wrap

To provide a balanced and energizing start to the day, supporting muscle recovery and energy levels for cycle training.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 2
    item
     whole wheat tortilla
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 1
    tbsp
     lime juice
  • 10
    g
     coriander
Preparation Time: 20 minutes
Thai-Inspired Breakfast Egg and Vegetable Wrap
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add sliced red bell pepper and cook for 3-4 minutes.
  4. Add spinach and cook until wilted.
  5. Beat eggs in a bowl, add soy sauce and lime juice, then pour into the pan.
  6. Stir gently until eggs are cooked through.
  7. Warm tortillas in a separate pan or microwave.
  8. Divide the egg mixture between the tortillas.
  9. Sprinkle with chopped coriander and roll up the wraps.
Nutrition Per Serving 500 g Per 100g
Energy 800 kcal 160 kcal
Protein 38 g 7.6 g
Fibre 12 g 2.4 g
Salt 2 g 0.4 g
Sugar 8 g 1.6 g
Carbohydrates 78 g 15.6 g
Fat 40 g 8.0 g
  • 3
    item
     egg
  • 2
    item
     whole wheat tortilla
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 1
    tbsp
     lime juice
  • 10
    g
     coriander
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add sliced red bell pepper and cook for 3-4 minutes.

Add spinach and cook until wilted.

Beat eggs in a bowl, add soy sauce and lime juice, then pour into the pan.

Stir gently until eggs are cooked through.

Warm tortillas in a separate pan or microwave.

Divide the egg mixture between the tortillas.

Sprinkle with chopped coriander and roll up the wraps.

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