Free Exclusive Recipe from THE BOD Fuel

Free Exclusive Recipe from THE BOD Fuel

Our Spring Veggies Breakfast Egg Wraps from THE BOD Fuel are an amazing way to start your day - crumbled with feta for an extra kick. This is just one of many vegetarian-friendly recipes in THE BOD Fuel!

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Spring Veggies Breakfast Egg Wraps

To make the wraps:

  1. Whisk 2 eggs in a small bowl; transfer to a plastic squeeze bottle.
  2. Spray a small frying pan with cooking-oil spray; place over medium heat.
  3. Drizzle half the egg into the pan to form a lacy pattern; cook for 1 minute or until set. Remove from pan. Repeat to make one more wrap.

To roll the wraps:

  1. Place a sheet of baking paper on the bench with the short side nearest to you. Place egg wrap on the paper at the end closest to you; add the filling, then using the paper as a guide, roll up tightly. Carefully slide wrap off the paper onto a serving plate.

Spring Veggies filling:

  1. Cut 100g orange sweet potato into matchsticks.
  2. Heat 1 teaspoon extra virgin olive oil in a medium frying pan. Cook sweet potato, stirring, for 4 minutes or until softened.
  3. Add ½ medium thinly sliced zucchini (60g); cook until softened.
  4. Add 90g chopped asparagus, ⅓ cup peeled broad beans, ⅓ cup thawed frozen peas and 1 clove crushed garlic; cook, stirring, for 2 minutes. Season.
  5. Divide mixture and 1 tablespoon mint leaves between wraps; scatter with 25g (¾oz) crumbled reduced-fat feta.
  6. Roll to enclose filling.

Macro breakdown per serve:
Serves 2

CALORIES: 205 calories
PROTEIN: 14.5g
CARBS: 9.4g
FATS: 11.1g

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