Egg Wrap

This recipe was inspired by the Skinny Omelette from 101 Cookbooks. I was browsing over there for a quick and yummy breakfast recipe and came across the Skinny Omelette. Obviously, you can adjust fillings easily, so ideas started popping all over my head. While there were a number of things I wanted to try, I opted for leftovers from my Pineapple Rice recipe. I used arugula and the pineapple dressing, and added some feta.

This was pretty yummy. The pineapple dressing is a little spicy, so I think I used a little too much, but it was still good. The egg was nice and fluffy and spongy on the outside and made a good wrap. I am glad I could use a little of what I had left in the fridge. Next time I try this recipe, I might try to use a little less egg to make the wrap thinner. I would also try using whatever I have on hand and not sticking to a recipe!

Ingredients:
2 eggs
salt and pepper
2 Tbsp pineapple dressing (see Pineapple Rice recipe)
1 handful baby arugula
1 Tbsp feta

Directions:
1. Whisk the eggs together with a pinch of salt and pepper. Pour in a large pan (heated) and quickly swirl to help it reach the edges. Let it cook.
2. Meanwhile, toss the baby arugula with the pineapple dressing.
3. When the egg is cooked, use a spatula to help you slide onto a dinner plate.
4. Put the arugula onto the egg, trying to keep it in the lower half of the circle. Sprinkle some feta on top and roll, starting at the edge nearest you. Try to fold in one of the sides as you go so nothing falls out the bottom.
5. Eat.