Veggie Breakfast Wrap
Equipment
- Stove
- Oven for reheating
Ingredients
- 3 tsp olive oil
- 1 cup brown mushrooms sliced
- 2 eggs large
- ½ cup egg whites
- 1 cup spinach firmly packed
- 2 tsp scallions chopped
- 4 tortillas whole wheat
- ¼ cup salsa
- ½ avocado sliced
Instructions
- Add 2 teaspoons of olive oil to a small skillet and warm over medium heat. Next, add the mushrooms and sautee until they begin to brown at the edges (about 3 minutes). Set aside.
- In a small bowl, combine the whole eggs and egg whites. Beat the eggs until well combined.
- Chop the spinach and scallions, then add them to the egg mixture.
- Put the pan with the mushrooms back over the heat and add the last teaspoon of olive oil. Pour the egg mixture over the mushrooms and scramble with a spatula. Once the eggs are cooked to your liking, turn off the heat.
- Take 1 tortilla and spread 1/4 of the egg mixture inside. Top each burrito with 1 tablespoon of salsa, along with a few slices of avocado. If choosing to meal prep this recipe, leave the avocado out of the burrito and add it after reheating.
Nutrition
Calories: 216kcal | Carbohydrates: 20g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 418mg | Fiber: 3g | Sugar: 3g
