• Efren


1 tbsp. extra-virgin olive oil, divided 1½ tsp. finely chopped fresh rosemary leaves ½ tsp. freshly ground black pepper ¼ tsp. kosher salt ¼ medium red onion, finely chopped 2 strips turkey bacon, chopped into ½-inch pieces 4 large egg whites 5 scallions, white and light green parts only, thinly sliced ½ c. loosely packed arugula, roughly chopped ½ c. loosely packed basil, roughly chopped 1 tsp. fresh lemon juice 1 piece of lavash-style flatbread (trimmed to a 10- by 9-inch rectangle)


1. To a medium nonstick skillet set over medium-high heat, add 2 teaspoons of the olive oil. Once it shimmers, after 1 to 2 minutes, add rosemary, black pepper and salt and stir until fragrant, about 15 seconds. Add red onion and cook until the onion begins to soften, about 1 minute. Add bacon and cook, stirring often, until the bacon begins to brown, 3 to 4 minutes. 2. Pour the egg whites into the skillet and use a rubber spatula to scramble them, until the whites are cooked through, about 45 seconds. Turn off the heat. 3. In a small bowl, add the scallions, arugula, basil, the remaining 1 teaspoon of olive oil and lemon juice. Transfer the eggs to one side of the lavash and top with the arugula mixture. Roll the wrap into a tight cylinder then slice in half into two portions. Serve immediately. Serves 2

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