This meal is almost too good to be true. This high-protein fairy tale of a recipe creates a flavourful explosion in your mouth; perfect for a meal break at work!
There’s no risk of skipping lunch when you have this meal waiting in the fridge for ya.
Prep Time: 10 min
Cook: 10-15 min
Nutrition Per Serving
5g Carbs | 15g Fats | 38g Protein
What You Need
- 7 oz (200g) lean ground beef
- 1 tsp Mexican seasoning
- 1 red sweet pepper, chopped
- 3 eggs
- 4 egg whites
- 1 tsp coconut oil
- 2 handfuls baby spinach
Heat a non-stick pan on medium heat and cook the lean ground beef for about 7 minutes. Season with the Mexican spices, salt & pepper. Once cooked, transfer the ground beef onto a plate and cover it with tin foil. Set aside.
*Pro Tip: Make more ground beef than you need! You can repurpose it for other meals throughout the week.
Using the same pan, cook the chopped peppers until they’re slightly softened. It should take about 5 minutes.
For the wrap:
In a bowl, whisk the eggs and season with salt & pepper. Heat a separate pan with the coconut oil and pour in the eggs, cover with a lid and cook for a few minutes until cooked. Flip like a pancake if necessary to cook the other side.
Once cooked place the egg omelette on a piece of tin foil, top with the spinach, cooked peppers, and the ground beef. Roll up the wrap in tin foil to secure it all together (it’ll want to come loose!).
When eating, unwrap the tin foil as you go along and enjoy! This is even more delicious when topped with salsa.
Did you enjoy this meal? What modifications did you make to it? Let us know in the comments section below!