Egg and Spinach Breakfast Wrap

Egg and Spinach Breakfast Wrap

Basic Information

• Servings: 2
• Serving Size: 1 wrap
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• High-Protein
• Pescatarian
• Mediterranean
• DASH
• Halal
• Kosher

Equipment

• Medium skillet
• Small bowl
• Whisk
• Spatula
• Measuring spoons

Ingredients

1. 4 large eggs, beaten
2. 1 cup spinach, chopped
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper
6. 2 large whole wheat tortillas (gluten-free for Gluten-Free tag)

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add spinach and sauté until wilted, about 2-3 minutes.
3. Pour beaten eggs into the skillet, season with salt and pepper, and scramble, stirring occasionally, until fully cooked, about 3-4 minutes.
4. Divide egg mixture between two tortillas, roll up tightly, and serve warm.

Storage

Refrigerate wrapped in foil or an airtight container for up to 3 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 260
• Protein: 15g
• Fat: 14g
• Carbs: 20g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A