Usually after Boot-camp in the park, I make the 10 minutes drive to the Coronation market downtown to buy fresh vegetables, ground provisions and occasionally some fruit, all under 40 minutes. Once I get home, the bag is immediately unloaded and I review all that I have bought. And like clockwork, the moment I start doing so I begin to wonder how I am going to make broccoli and cauliflower into more than just a side dish. Or what else can I do with egg whites besides frying, scrambling or boiling without adding unwanted calories or veer off the diet (reminder that I am still in pre-contest mode)? Of course no new ideas come to me immediately but I proceed to pack away and then reach for the typical ingredients to make a quick and easy breakfast...eggs.
With just 5 egg whites mixed with some sea salt and pepper, the intention was to do my usual egg white pancake (egg whites poured into hot skillet, cooked on one side and then flipped over for the next). But as soon as the pancake slid unto the plate, I thought of a wrap! IS it possible? Well with just a few additional ingredients, and a quick return to the hot skillet for a few seconds, I came up with a tasty and totally prep-diet friendly breakfast.
Additional ingredients: cooked callaloo (left over - reheated), small piece of avocado (cubed/sliced), hot pepper sauce.
Method: Place veggies and sliced avocado closer to one side of the pancake leaving just 1/2 inch from edge; top with hot sauce or additional condiments (optional); gently fold 1/2 inch edge up and over veggies and roll tightly (if big enough gently tuck open ends into the roll) until it forms a wrap. Gently slide wrap back into the skillet, seam side down and sear until you feel it is closed. Avoid pressing on roll as it may break. Remove from skillet, cut in two and dig in!
This may be enjoyed with a hot cup of green, peppermint or ginger tea.
