Even we're partial to a breakfast sandwich now and again. But instead of a sausage-and-egg pile-up on a biscuit, we opt for the Test Kitchen's high-protein lavash wrap. Rosemary, red onion, scallions, basil, arugula and lemon juice add flavor and freshness to scrambled egg whites, studded with bits of crisp turkey bacon. It's nothing like what you'd get from a drive-through window--and for that we're grateful.
Egg-White-and-Turkey Bacon Wrap with Herbs and Arugula
Recipe from the Tasting Table Test Kitchen
Yield: 2 servings
Cook Time: 8 minutes
1 tablespoon extra-virgin olive oil, divided
1½ teaspoons finely chopped fresh rosemary leaves
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ medium red onion, finely chopped
2 strips turkey bacon, chopped into ½-inch pieces
4 large egg whites
5 scallions, white and light green parts only, thinly sliced
½ cup loosely packed arugula, roughly chopped
½ cup loosely packed basil, roughly chopped
1 teaspoon fresh lemon juice
1 piece of lavash-style flatbread (trimmed to a 9-by-10-inch rectangle)
1. To a medium nonstick skillet set over medium-high heat, add 2 teaspoons of the olive oil. Once it shimmers, after 1 to 2 minutes, add the rosemary, black pepper and salt and stir until fragrant, about 15 seconds. Add the red onion and cook until the onion begins to soften, about 1 minute. Add the bacon and cook, stirring often, until the bacon begins to brown, 3 to 4 minutes.
2. Pour the egg whites into the skillet and use a rubber spatula to scramble them, until the whites are cooked through, about 45 seconds. Turn off the heat.
3. In a small bowl, add the scallions, arugula, basil, the remaining 1 teaspoon of olive oil and the lemon juice. Transfer the eggs to one side of the lavash and top with the arugula mixture. Roll the wrap into a tight cylinder, then slice in half to make two portions. Serve immediately. Calories per Serving: 250; Sodium: 750mg; Total Carbohydrate: 20g; Fiber: 2g; Fat: 13g