Egg wrap with tomato rice salad
This is an easy recipe to enjoy on a Sunday morning with the family.
INGREDIENTS:
Omelette:
- 1 egg
- Water
- Coconut oil or olive oil
Rice salad:
- 1 generous handful of brown rice
- 1/2 a tomato
- Extra virgin olive oil
METHOD:
- Prepare two pans with a dash of oil.
- Whisk the egg with a dash of water.
- Chop the tomato into chunks.
- Pan fry the egg in a tsp of coconut oil.
- Pan fry the brown rice on medium heat with the tomato.
- Add extra virgin olive oil and cook until tomato becomes soft.
- Serve with avocado, toasted pinenuts and a few pieces of goat’s cheese.
