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–+ servings

Veggie Breakfast Wrap

Clemson Rural Health and Nutrition Extension Team
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 216 kcal

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: 216kcalCarbohydrates: 20gProtein: 10gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 82mgSodium: 418mgFiber: 3gSugar: 3g
Keyword breakfast, eggs, heart healthy, non-starchy vegetable, protein rich, vegetables, whole grains
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