Recipe by
Elaine Magee, MPH, RD
Photo by
Elaine Magee, MPH, RD
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 Low Net Carb or whole grain toasted tortilla and served with your choice of sauce.
10 minprep time
8 mincook time
2servings
1 wrap
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Step-By-Step Instructions:
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 added fresh or dried herbs such as basil or parsley for moe 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. Garnish with additional toppings like avocado slices, bell pepper or tomato if desired, then roll it up to make a wrap.
Tasty if you jig it. But this recipe does not match the photo (avocado is mentioned as an optional afterthought, and there is some sauce in the photo that is salsa in the recipe).
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.
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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.