Directory > Reference > Recipes > Brunch > Egg and roasted red pepper wrap

Egg and roasted red pepper wrap

Recipe Information

Description:
Egg and roasted red pepper wrap is a delicious American recipe usually served as a main dish. It requires about 8 hours of prep time and about 30 minutes of cooking time for a combined total time of 8 hours, 30 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 1 servings if prepared as directed.
Servings 1
Preparation Time 8 Hours
Cook Time 30 Minutes
Total Time 8 Hours, 30 Minutes
Difficulty Intermediate
Main Ingredient Eggs; Egg Whites; Bell Peppers
Category Eggs; Vegetables
Meal Breakfast; Brunch
Type Main Dish
Cuisine American
Cook Method Baking; Frying
Diet

Ingredients

  • 1 large red bell pepper, halved and seeded

  • Salt to taste

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon oregano

  • 1/4 teaspoon thyme

  • 1 large egg

  • 1 large egg white

  • Cooking spray

  • 2 teaspoons grated Parmesan cheese

  • 2 tablespoons chopped flat-leaf parsley

  • 2 tablespoons reduced-fat ricotta cheese

  • 1/8 teaspoon harissa, or to taste

  • 1 low-fat whole-wheat wrap

Directions

  • Preheat an oven to 425ºF.

  • Place the pepper, cut side down, on a foil-covered baking sheet.

  • Bake until the skin is puffed and blistered, 20-30 minutes.

  • Transfer the pepper to a bowl, cover with a plate and let it steam for 20 minutes.

  • Pull off the pepper skin using your fingers or a small knife.

  • Place the pepper on a plate and sprinkle it with salt and dried herbs.

  • Cover it with plastic wrap and refrigerate it overnight or up to 24 hours.

  • Blot the roasted pepper dry with a paper towel and cut it into very thin strips.

  • In a bowl, whisk a large egg and egg white together until well blended.

  • Coat an 8-inch skillet with cooking spray and place it over medium-high heat.

  • Add the egg, tilting to coat the bottom of the pan and cook until the egg is set, 1-2 minutes.

  • Sprinkle on cheese and parsley, and cook until the surface of the omelet looks dull, 2-3 minutes.

  • In a small bowl combine the ricotta and harissa.

  • To assemble the wrap, spread the ricotta mixture over the wrap, leaving ½ inch uncovered around the edges.

  • Slide the omelet onto the wrapper and position it near one end.

  • Arrange 8-10 pepper strips horizontally on top of the egg.

  • Tightly roll the wrap.

  • Cut the rolled wrap diagonally into 3 pieces and serve immediately.

Nutrition (per serving)

  • Calories: 330 cal

  • Total fat: 11g

  • Saturated fat: 3g

  • Sodium: 420mg

  • Carbohydrate: 34g

  • Fiber: 6g

  • Protein: 20g