Make the omelet
Beat the eggs in a bowl. Add a pinch of salt and pepper. Heat a splash of oil in a pan and pour in the egg mixture. Cook over medium heat until the omelet is set but still creamy. Remove from the pan and let it cool slightly.
Prepare the pesto
Put the basil, pine nuts, Parmesan, garlic, and olive oil in a blender or food processor. Blend until smooth and fragrant. Season with pepper and, if needed, a little salt.
Slice the vegetables
Slice the avocado and wash the microgreens. Make sure everything is ready so you can fill the wrap easily.
Spread the wrap
Place the tortilla on a plate and spread a generous layer of pesto over it. Go all the way to the edges for flavor in every bite.
Fill the wrap
Place the omelet in the center of the wrap. Arrange the avocado slices on top and finish with a handful of microgreens for extra crunch and freshness.
Roll the wrap
Fold the sides in and roll tightly from bottom to top. Optionally, cut diagonally for a nice presentation.
Serve
Serve the wrap immediately as a colorful lunch or snack. You can also wrap it in sandwich paper to take it along as a lunchbox favorite.
Tips
- Want an extra creamy omelet? Add a splash of milk or cream when beating the eggs – this makes it extra soft and fluffy.
- For more flavor, lightly sprinkle the avocado with lemon juice to prevent browning and give it a fresh touch.
- Looking for a spicy twist? Add some chili flakes or a pinch of cayenne pepper to the pesto for a subtle kick in your wrap.
- The easiest way to roll the wrap tightly is to fold the sides in first and then roll from bottom to top. This keeps everything in place and prevents any filling from spilling out.
- Want to take the wrap with you? Wrap it in sandwich paper or aluminum foil. It stays fresh and is easy to eat on the go.
