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.
Add olive oil to the skillet over medium heat. Add mushrooms and sauté until nicely brown at edges (about 3 minutes), set aside.
Beat eggs with egg whites or egg substitute in medium sized bowl, using a mixer or by hand, until blended.
Stir in shredded spinach, and scallions. You could also add fresh or dried herbs such as basil or parsley for more flavor.
Begin heating medium/large nonstick skillet over medium-low heat. Coat pan generously with cooking spray.
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.
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.
4 Servings
Reviews & Ratings
Not recommended
The skillet is not described until a step after you use it. I made something that tasted good. But this recipe first thing in the morning wasn't helpful.