Pesto Eggs Breakfast Wrap with Avocado

Ingredients

• 1/2 cup (12 g) fresh basil leaves
• 1 tsp (3 g) pine nuts
• 1/2 oz (14 g) grated Parmesan
• 1 garlic clove, grated
• 1 1/2 tsp (7.5 ml) olive oil, divided
• 1 (50 g) large egg
• 3 (99 g) large egg whites
• 1 (49 g) whole-wheat tortilla, 8-inch (20cm), no added sugar
• 1 cup (30 g) baby spinach
• 1/4 (34 g) avocado, sliced

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Method

1. Chop most of the basil, the pine nuts, Parmesan and garlic together very finely with half the oil into a rough pesto.
2. Warm the rest of the oil in a 10-inch (25cm) nonstick skillet over medium heat, spoon in the pesto and let it sizzle for 20 seconds. Crack in the egg, pour the egg whites around it and cook 3 minutes, until the whites set and the edges turn crisp and green.
3. Warm the tortilla in the pan for 30 seconds a side. Layer it with the spinach, the pesto eggs, the avocado and the rest of the basil, roll it up tight and cut it in half.