How to Make Veggie Breakfast Wrap
Packed with protein, antioxidants and fiber, this breakfast will sustain your energy and your hunger all morning. A light egg mixture featuring veggies you have on hand (such as spinach, mushrooms fresh herbs and scallions) is wrapped in a whole grain toasted tortilla and served with salsa.
10 min prep time
8 min cook time
4servings
1/2 wrap
Step-By-Step Instructions:
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Add olive oil to the skillet over medium heat. Add mushrooms and sauté until nicely brown at edges (about 3 minutes), set aside.
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Beat eggs with egg whites or egg substitute in medium sized bowl, using a mixer or by hand, until blended.
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Stir in shredded spinach, and scallions. You could also add fresh or dried herbs such as basil or parsley for more flavor.
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Begin heating medium/large nonstick skillet over medium-low heat. Coat pan generously with cooking spray.
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Pour in egg mixture and continue to scramble the mixture as it cooks using a spatula. When eggs are cooked to your liking, turn off the heat and stir in mushrooms.
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Spread half of the egg mixture down the center of each tortilla. top each with 1 tablespoon fresh salsa or other sauce of your choice. Then roll it up to make a wrap.
Nutrition facts
4 Servings
-
Serving Size
1/2 wrap
-
Amount per serving
Calories
120
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
80mg
27% -
Sodium
270mg
12% -
Total Carbohydrate
8g
3%-
Dietary Fiber
4g
14% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
9g
-
Potassium
258mg
5%