Description
Start your day with a nutritious and delicious Egg and Spinach Breakfast Wrap. This easy-to-make wrap is packed with protein and veggies, making it a perfect breakfast option for a busy morning.
Ingredients
Scale
Egg Mixture:
- 4 large eggs
- 1 tablespoon milk
- Salt and black pepper to taste
Spinach Filling:
- 1 teaspoon olive oil
- 1 cup fresh spinach (chopped)
- ¼ cup diced onion
- ¼ cup shredded cheddar cheese
Additional:
- 2 large whole wheat tortillas
- Hot sauce or salsa (optional, for serving)
Instructions
- Egg Mixture: In a small bowl, whisk together the eggs, milk, salt, and pepper.
- Assembly: Warm the tortillas in the microwave or on a dry skillet for a few seconds until pliable. Spoon half of the egg mixture into the center of each tortilla, fold in the sides, and roll into a wrap.
Heat olive oil in a nonstick skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Add the chopped spinach and cook for another minute until wilted. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and cooked through. Remove from heat and stir in the shredded cheese.
Serve warm with hot sauce or salsa if desired.
Notes
- For added protein, include cooked turkey sausage or black beans.
- These wraps can be made ahead and refrigerated for up to 3 days—just reheat in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 290
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 215 mg
