Every weekday I take a packed lunch to work. It usually includes a salad, hummus and vegetables, fruit, and a few crunchy snacks. Although I do vary what’s in it, by the time the weekend rolls around I’m ready for something different. This weekend, I decided to try making a wrap using eggs in place of bread. This turkey arugula omelet roll was the result, and boy was it tasty.
Just one of these turkey arugula omelet rolls contains a whopping 19 grams of protein. That is about the same amount of protein as you would find in 2 ounces of roast beef. The calorie count is just 173 calories, making it an excellent protein-rich snack, or a delicious lunch when paired with a salad. It is also a wonderfully child-friendly choice. You can let your children choose their own fillings and roll them themselves making them a fun, customizable lunch. And the best thing about them? They only take 10 minutes to prepare. What’s your favorite weekend lunch?
- 2 large eggs
- 1 slice reduced sodium deli turkey
- ½ cup arugula (rocket)
- Whisk the 2 eggs with a tiny sprinkle of salt and some freshly ground black pepper.
- Heat a skillet (frying pan) over a medium heat with a splash of oil.
- Add the eggs and cook slowly without stirring.
- Once the eggs are mostly set, gently flip the omelet and cook for another 30 seconds.
- Put the omelet on a plate and place the turkey and arugula on top.
- Carefully roll the omelet, cut in half, and enjoy.