Turkey Avocado Egg Wrap

Ingredients

• 1/2 tsp cornstarch
• 1 tsp water
• 2 large eggs
• 2 pinches salt and pepper
• 1/2 Tbsp coconut oil or butter
• 1/3 cup finely shredded swiss cheese
• 4 thin slices deli turkey
• 1 small tomato, thinly sliced
• 1/2 avocado, thinly sliced
• 1/2 cup spinach

Directions

1. Whisk the cornstarch and water together in a mixing bowl until smooth. Add the eggs, salt and pepper, then whisk again until everything is fully blended.
2. Set a 12-inch non-stick skillet over medium heat on the large burner and warm it for 1 – 2 minutes. Add the coconut oil and swirl or spread it around so the pan is coated.
3. Pour in the egg mixture, then lift and tip the skillet, crepe-style, until the egg covers the whole bottom of the pan. Cook for about 2 – 3 minutes, moving the pan as needed to keep the layer even, until the underside has set and the top is still slightly glossy but mostly firm.
4. Use a flat spatula to release the edges, slide it underneath the egg wrap, and gently turn it over. Scatter the cheese evenly over the top right away, then cook for about 1 minute longer, until the egg is set.
5. Take the skillet off the heat. Arrange the turkey, tomatoes, avocados and spinach over the wrap, then roll it up, slice it in half and serve immediately.