Slight Food Crush

White Bean and Grilled Red Pepper Omelette Wrap

It is seriously gorgeous outside right now! +5 degrees at the beginning of January in Winnipeg? For real? It’s a miracle! Well, most likely global warming, but it’s all a matter of interpretation! The little snow we do have is melting, and it’s so wet out! At this rate, perhaps I can finally have an outdoor pool party for my birthday? I childhood dream of mine! Hmmm, we’ll see.

Good thing I got my rubber boots in the mail this morning! I know what you’re thinking - “Rubber boots?! Ew.” And for the longest time I would have agreed, actually I still do agree that they’re hideous, but they’ll keep my feet dry and my fancy boots pretty! I may just have to test them out today! Too bad they came in the wrong color. I ordered the grey, black, and white ones, but received the red, navy, and white ones instead. I expected better from you Tommy Hilfiger. But they’re still cute in an ugly, rubber boot sort of way. I’ll keep ‘em. Plus, they’re the Winnipeg Jets colors, so I’ll be matchy-matchy for work. Woo! I also got a grandpa knit sweater with those cute large brown buttons. Ladies, you know what I’m talking about! New clothes are a wonderful thing. 

Now on to lunch! Another wrap. Another good wrap.

White Bean and Grilled Red Pepper Omelette Wrap:

3 Button Mushrooms

1/3 cup Spinach

1/4 cup Egg Beaters Original Egg Whites

1 tablespoon White Bean and Grilled Red Pepper Dip (President’s Choice)

1 Body Wise Tortilla

Chop the mushrooms and sauté them in a small frying pan until lightly browned. Add the spinach and the egg whites.

Allow the bottom of the eggs to brown, then flip like a pancake. Do the same for the other side. 

Smear the dip over the tortilla. Once the eggs are done, place on top of the dip. 

Roll the tortilla into a wrap or fold like a taco!

(Calories: 145)

Happy springtime everyone…I mean wintertime! Right? I’ll get back to you on that one…