2 whole wheat wraps
1 tsp. water
1 tsp. minced shallots or onions
1/2 tsp. Butter Olive Oil
3 Tbsp. plain Greek yogurt, divided
1/2 tsp. mustard
2 tsp. Dill Olive Oil
2 tsp. Habanero and Honey Vinegar
salt and pepper to taste
Whisk together Dill Olive Oil, Habanero and Honey Vinegar, 1 tablespoon Greek yogurt, 1/4 teaspoon mustard, salt and pepper in a small bowl.
For or the Wrap: Crack 2 eggs into a bowl, add 1 teaspoon water and teaspoon mustard and whisk until foamy. Season with salt and pepper. Heat 1/2 teaspoon Butter Olive Oil on medium in a non-stick pan. Add shallots and cook through. Add egg mixture.
With rubber spatula, continually stir eggs up off the bottom of the pan as they begin to cook and set. Cook approximately 3 minutes until eggs are almost cooked through, but not quite all the way set.
Add Greek yogurt and stir through eggs until dish is hot and cooked through. Spoon egg mixture into wraps.
Top with Havarti or white cheddar, one slice ham, and a handful of greens. Top with Honey Mustard dressing. Wrap up tightly. Top with fresh dill or parsley and enjoy!
*Submitted by Sara Dacombe