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Omelette Wrap

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Omelette Wrap

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Omelette Wrap

Yields 41MetPro Servings Total

MetPro Serving Breakdown:

Meal Carbs = 2 (Basic: 30g carbs)
Veggie Carbs = 1 (Basic: 5g carbs)
Protein = 1.5 (Basic: 22.5g protein)
Fat = 1 (Basic: 15g Fat)


  • Spray oil
  • 1 whole egg + 4 egg whites, beaten
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup chopped white mushroom
  • 1/4 avocado
  • 1 garlic clove, minced
  • Handful of baby spinach, chopped
  • 1 whole wheat tortilla, (30g total carb or less)
  • Fresh salsa or hot sauce, for serving (optional)


1.) In small bowl, add eggs, salt and pepper, to taste. Mix and set aside.
2.) Add mushrooms to skillet with 1-2 second spray of oil and sauté 1 minute. Add garlic and sauté 30 seconds more.
3.) Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, the size of your tortilla.
4.) Top with the spinach then place the tortilla on top of the omelet and run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook briefly to soften spinach.
6.) Flip the omelet onto a tortilla and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.

Recipe inspired by Skinny Taste Recipes

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Category: Recipes

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