Description
Start your day right with this satisfying Egg and Spinach Breakfast Wrap. Packed with protein and nutrients, it’s a delicious and healthy way to kick off your morning!
Ingredients
Scale
Egg Mixture:
- 4 large eggs
- 1/4 cup milk
- salt and black pepper to taste
Spinach Filling:
- 1 teaspoon olive oil
- 1 cup fresh spinach, chopped
- 1/4 cup shredded cheddar or mozzarella cheese
Additional:
- 2 large whole wheat tortillas
- optional add-ins: diced tomatoes, sautéed mushrooms, hot sauce
Instructions
- Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Assemble: Warm the tortillas briefly in a dry skillet or microwave until pliable. Spoon half of the egg mixture into each tortilla. Add optional toppings if desired. Fold in the sides and roll up tightly to form a wrap. Serve warm or wrap in foil for an on-the-go breakfast.
Heat olive oil in a nonstick skillet over medium heat. Add the chopped spinach and cook for 1–2 minutes until wilted. Pour in the egg mixture and scramble gently until fully cooked, about 3–4 minutes. Remove from heat and stir in the shredded cheese.
Notes
- To make it dairy-free, use a plant-based cheese or omit the cheese entirely.
- You can double the recipe and store extra wraps in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 210mg
