Stuffed Egg wrap omelette lunch

This is a lunch which is healthy, filling and versatile, aka one of my favorites! You can make it fresh on days when you are free during lunch and spend some extra love on it. Or you can make it in the morning and rolls it up like a wrap, store it in some tin foil and take it with your as a portable lunch during work or college. Any way you eat it this meal is guaranteed to keep you fueled for any kind of afternoon. This lunch of jam-packed with proteins from of eggs and prawns and has a good amount of healthy fats due to the sesame oil and cashew nuts. The vegetables help you take in enough fibre and the basil adds a surprising flavor to the whole dish. Start by separating the eggs, you can always make an alioli with the yolks if you wish. Heat a large baking pan and add the whites. Simply season with a pinch of sea salt and bake on a low heat with a lid on top. Meanwhile cut the vegetables into pieces and Chop up the nuts. Quickly stir fry the prawns with some grated red pepper and lemon grass. This kind of seafood is so delicate from itself that it does not require many extra flavoring. When you omelette is done sprinkle just a little bit of sesame oil on top, this will taste amazing with the addition of some extra cashew nuts as a garnish. Now stuff you egg with the veggies and the prawns and garnish with the nuts and some freshly chopped basil. A bit of green always makes a dish pop on the plate. Serve with a nice cup of Japanese green tea and take some time for yourself to relax and prepare for a busy (or relaxed) afternoon!

Ingriedents: 3 egg whites, 100 grams of prawns, 75 grams of cucumber, 75 grams of carrots, 50 grams of spinach, 25 grams of cashews, 25 grams of sprouts, 15 grams of fresh basil, 1 teaspoon of sesame oil, 1 teaspoon of red pepper, 1 teaspoon of lemon grass, 1 teaspoon of sea salt