Spicy Egg Wrap
A protein and flavoured packed wrap.
Peel off your tomato and onion and cut them into small pieces.
Put them in a pan with 1 tablespoon of olive oil
Stir them 3-4′ on medium to high fire until the tomato becomes as sauce and the onion softens.
Add salt, pepper, and curry powder (you can also try paprika, cumin, red pepper, or oregano depending on what you have in hand and like).
It is time for your egg to join!
Beat it in a small bowl and add to the pan. Stir everything together, it shouldn’t look like an omelet but scrambled eggs instead.
When all of the egg looks cooked (this shouldn’t be more than 2′) and your mixture is still moist place your whole wheat tortilla or pita bread on the plate.
Give those eggs a couple of minutes to cool off if you don’t want your wrap to be soggy and then place them on the tortilla.
I like to add some raw zucchini in sticks and some feta cheese crumbles for freshness.