Sexy Salsa Breakfast Wraps

Sexy Salsa Breakfast wraps ….I like the idea of sexy food, food that does a happy dance in your mouth and is packed with bursts of flavor. However, I receive so many requests and emails for healthy recipes and it seems as if most people associate healthy food with  the words bland and uninteresting.
My guest blogger on RSG this week, puts a stop to the myth that healthy food should be bland and tasteless. She is according to her “an ordinary broad” on a quest for balance between healthy and tasty. She is ……
Monya Kilian Palmer, author of Broadbites, a qualified chef, a moonlighting artist … and a well-traveled broad! She says: “For as long as I can remember I have had a love affair with food.
Preparing it, poaching it, cooking it, chopping it, baking it, boiling it, ordering it, shopping for it, reading about it, watching shows about it … and of course – eating it!”
Well, I think you will agree with me once you’ve read her blog…..her recipes are not all very healthy, but every single one of them looks like something I would love to make. I made these delicious sexy salsa breakfast wraps for supper tonight and with a few Air Fryer potato wedges on the side, they were delicious..
Sadly for us, but an amazing opportunity for them….Monya, along with her husband, comedian Mark Palmer and their two gorgeous dogs are embarking on a new and exciting adventure, which sees them relocating to the UK in June 2012. Monya will be taking up the position as a Development Chef at The Fat Duck Experimental Kitchen in Bray, Berkshire.We wish her well!!

Sexy Salsa Breakfast Wrap – serves 4

Ingredients

4 eggs
4 additional egg-whites
12 Mini Italian Roma Tomatoes (they are sweet  & beautiful)
½ Red Onion
Handful Fresh Coriander Leaves – chopped
4 Weigh-less Whole-wheat Wraps
Salt and Pepper

Start by dicing your tomatoes and onions finely, and add the chopped coriander leaves.
Season to taste with salt and pepper. Place in a strainer over a bowl or the sink, as liquid collects from the tomatoes – which should be discarded (nobody likes a soggy wrap)
In a small jug, whisk together 4 eggs – and additional 4 egg-whites. Whisk and season.If you use a non-stick Teflon pan, you need not add oil or butter to make your scrambled eggs. I usually just spray with non-stick spray and stir continuously as I scramble the eggs.Prepare your wraps as per the packet instructions (requires about 10 seconds in the microwave) and assemble using your eggs and the tomato ‘salsa’ mix.
We added some slices of avocado to the wraps, which most probably added calories, but it was too divine...

 Do tune in to RSG on Thursday mornings just after 9 when I share these delicious recipes.
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