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Salmon Roulade with a Spinach Egg Wrap!


Spinach Egg Wraps! Sounds bizarre, I know, BUT they’re good, really! To make a good Spinach Egg Wrap, all you need is a good nonstick cookie tray.


3 eggs
splash of milk of choice


1. You throw some eggs (I used three) in the mixer with fresh spinach and a tiny bit of milk (I used cartoned coconut milk – we’re talking a tbsp or two) and cook the mixture in the oven on high for a few minutes until it’s ‘rollable’ (it’s basically an even, rectangular, omelet of sorts.)

2. Then you put your filling on it and roll!

I ended up making four ‘roulades’.

For the filling:

caramelized onions
1/2 can wild salmon
15g pea protein
some coconut milk


Mix and stuff in your wrap!

Macros per Serving (out of 1):

464.5 kcals
45.8g protein
11.7 carbs (4.6g fiber)
20g fat

Oh I also added 10g of nutritional yeast because I recently discovered this ‘condiment’ and I can’t seem to get enough of it!

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