Egg White Breakfast Wrap with Spinach and Ham

• 1.152gliquid egg whites, about 11 egg whites, J 230 / L 150
• 2.0.8piecewholemeal tortilla wrap, large
• 3.1handfulbaby spinach
• 4.1tomato, chopped
• 5.20ghoney leg ham, sliced
• 6.½slicereduced-fat cheese, halved
• 7.¼tspgarlic powder
• 8.⅛tspblack pepper
• 9.½tspdried parsley
• 10.½pinchsalt, only if it needs it after tasting

• 🧂Lower-salt version: garlic powder in place of garlic salt, the ham and cheese halved, and salt only if it needs it after tasting. Pepper and parsley carry the seasoning.

Method

1. 01One wrap at a time: pour Johnny's 230 g of egg whites (or Lydia's 150 g) into a non-stick pan over medium heat and let it set for about 2 minutes.
2. 02Lay a tortilla on top of the egg, wait another 2 minutes, then flip so the egg side faces up.
3. 03Season the egg with the garlic powder, pepper and parsley.
4. 04Spread a handful of spinach, one chopped tomato, half the ham and half the cheese slice over one half.
5. 05Fold the wrap in half and press each side down in the pan for 1-2 minutes, until the cheese melts and the wrap crisps.
6. 06Wrap it to go (see Notes), or cut it in half and eat it warm.