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419 kcal
15 min.
Recipe for Mini Wrap with Egg, Mushrooms, and Ricotta
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Unlock Fitatu PremiumNaN g
419 kcal
2 kcal
418.7
17.4g
21.6g
41.1g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tortillas, made with wheat flour1× piece (62 g)
- Eggs chicken1× portion (60 g)
- Cheese, Ricotta2.5× tablespoon (50 g)
- Onion0.25× piece (30 g)
- Mushrooms common0.5× handful (25 g)
- Olive oil1× tablespoon (10 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
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How to make Mini Wrap with Egg, Mushrooms, and Ricotta
1. Wash the mushrooms and slice them. Dice the onion.
2. In a small pan, sauté the onion and mushrooms until they shrink in size. Season with salt and pepper. Once cooked (all the water has evaporated), transfer them to a separate plate. You'll use the pan again soon.
3. Beat the egg in a bowl with a pinch of pepper. Pour the eggs into the pan and start frying the omelet. Once it slightly sets but is still liquid on top, place the tortilla on top of the omelet and flip it to the other side.
4. On one half of the tortilla (with the tortilla on the bottom and the egg on top), place the mushrooms, and on the other half, spread the ricotta. Fry for a few moments on medium heat to lightly brown the tortilla, then fold it in half and transfer it to a plate.
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