Ingredients
Salad
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon red-wine vinegar
½ teaspoon dried oregano
½ teaspoon ground pepper
⅛ teaspoon salt
½ cup crumbled or diced feta cheese (about 2 ounces)
½ English cucumber or 2 baby cucumbers, halved and thinly sliced
½ cup grape tomatoes, halved lengthwise
¼ cup diced green bell pepper
¼ cup thinly sliced red onion
4 Kalamata olives, pitted and sliced
Omelet Wraps
6 egg whites
1 tablespoon blanched almond flour
1 teaspoon za’atar
1 tablespoon finely chopped fresh parsley
Directions
To prepare salad: Whisk oil, lemon juice, vinegar, oregano, pepper and salt together in a large bowl.
Add feta, cucumber, tomatoes, bell pepper, onion and olives to the bowl with the dressing and toss to combine.
To prepare wraps: Whisk egg whites, almond flour, za’atar and parsley together in a medium bowl until well combined.
Coat a medium nonstick skillet with cooking spray; place over medium heat for 1 minute. Pour half of the egg-white mixture (about 1/2 cup) into the pan; swirl to coat the bottom fully. Cook, lifting the dry edges gently with a spatula so the liquid egg from the center flows to the sides, until the top is almost set, 1 to 2 minutes. Cover the pan and continue cooking until the egg is completely set, about 1 minute more. Use a large flexible spatula to carefully transfer the omelet to a plate. Repeat to make a second omelet.
To assemble wraps: Spoon half the salad into the center of each omelet. Fold the bottom and sides to make a wrap. Use a 12-by-6-inch sheet of foil to wrap the bottom half of each wrap to hold it together. (Alternatively, fold the omelet in half over the filling.) How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
