White Bean Spread and Avocado Veggie Wrap

This sounds like a big project, but I made the wraps a few days ago and the spread is a snap.  After that it's just fresh veggies of your choice.  I love to eat wraps because I don't do great with a lot of bread but I love sandwiches.  This fits the bill perfectly.

For the White Bean Spread:

1 can Great Northern beans, rinsed, or probably about 1 1/4 cup cooked dried beans
2 cloves garlic (I did 3, and it's a little strong)
salt to taste
about 1 tsp Italian Seasoning
olive oil
a squeeze of lemon juice

Peel the garlic cloves and put them in the food processor first.  Chopping them up on their own prevents big chunks of garlic in your spread.  Now dump in the beans, salt, seasoning and start with 2 TB olive oil and a little bit of lemon juice.  Process until smooth.  If the beans are too dry add some more olive oil.  Taste and adjust lemon, salt, etc.

To assemble:

homemade spelt wrap (check out the recipe here)
White Bean Spread
slices of red bell pepper (still working on the one from the omelet)
half an avocado
romaine lettuce
sliced tomato
salt and pepper

An Omelet, Frittata - Call it Whatcha Wanna

eggs whites (left from the peach ice cream), plus one more egg (personally, I prefer omelets with the whole egg, and normally use 2 whole eggs)
1/3 of a small chopped red pepper
chopped onion to taste
a small handful of spinach leaves sliced into "ribbons"
a couple of tomato slices
about 1/2 TB butter

Heat frying pan over medium-low heat.  Beat together the whites and the extra egg.  Melt butter in the pan.  Pour in the eggs, then sprinkle in the veggies.  Put on a lid and let cook for 2-3 minutes.

When ready, flip over or fold as desired.  Put tomato slices in the pan, replace lid.  Let cook for a minute and turn tomatoes to warm on the other side.

Plate it up, and enjoy!  I like to have omelets with with some Romano cheese.