Spinach and Mushroom Breakfast Wrap in a Whole Wheat Tortilla
This Spinach and Mushroom Breakfast Wrap is a nutritious and delicious start to your day, wrapped in a warm whole wheat tortilla for a hearty and satisfying meal.
Equipment
- Non-stick skillet
- Cooking spatula
- Microwave or second pan (for warming tortillas)
Ingredients
- 2 tortillas Whole wheat tortillas (approximately 60 grams each)
- 2 cups Fresh spinach (60 grams)
- 1 cup Sliced mushrooms (70 grams)
- 1 tablespoon Olive oil (15 ml)
- 4 large Eggs
- 1/4 cup Feta cheese, crumbled (30 grams)
- 1 clove Fresh garlic, minced (3 grams)
- 1/4 teaspoon Salt (1.5 grams)
- 1/8 teaspoon Ground black pepper (0.6 grams)
- Optional: Diced tomatoes or sliced avocado for garnish
Instructions
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the sliced mushrooms to the skillet, stirring frequently until they start to soften, about 3-4 minutes.
- Incorporate the fresh spinach and cook until it wilts, approximately 2 minutes, then season with salt and pepper.
- Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs gently as they cook, combining them with the vegetables once they are mostly set.
- Warm the whole wheat tortillas in a separate pan or in the microwave for 10-15 seconds to make them more pliable.
- Divide the egg and vegetable mixture evenly between the two tortillas, placing the mixture on one half of each tortilla.
- Sprinkle the crumbled feta cheese over the top of the egg mixture.
- Fold the tortillas over the filling, then roll them up to form a wrap.
- Serve immediately, garnished with diced tomatoes or sliced avocado if desired.
Notes
For a gluten-free option, use gluten-free tortillas.
Customize the wrap with additional vegetables or herbs of your choice.
These wraps can be made ahead and reheated for a quick on-the-go breakfast option.