Corn wrap with egg white omelette, peppers and rocket

Ingredients

For 1 serving

• Corn tortillas2
• Egg whites150 g
• Bell peppers70 g
• Arugula20 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

Contains: eggs

In season: July – September

Method

1. Wash the peppers, remove the seeds and pith and cut them into thin strips; wash and dry the rocket.
2. Heat the oil in a non-stick pan over medium heat and sauté the peppers for 4 minutes, until soft; lift them out and set aside.
3. Beat the egg whites with a pinch of salt and the dried oregano, pour them into the same pan in a thin layer and cook over medium-low heat for 2–3 minutes, covered, until white and set; flip and cook for 30 seconds.
4. Meanwhile warm the corn tortillas in a dry pan for 30 seconds per side, until soft.
5. Cut the omelette in two, lay it on the tortillas with the peppers and rocket and roll up.