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| Breakfast Egg and Spinach Wrap |
This is a fun way to change up your same old scrambled egg and toast breakfast. The eggs are cooked like a flat pancake in a skillet and served in a flour tortilla with avocado, fresh spinach and a few dashes of hot sauce.
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| Breakfast Egg Wrap |
Breakfast Egg and Spinach Wrap
Makes Two Small Wraps
Pinch of salt and pepper, to taste
2 medium-sized flour tortillas
1/3 cup grated sharp cheddar cheese
½ avocado, thinly sliced
A few spinach leaves
Hot sauce
Directions:
Heat a 10" nonstick skillet over medium heat. Add some canola oil to grease.
Pour in the eggs and cook undisturbed until almost completely set but still a little runny, about 2 to 3 minutes.
Tip: you may have to push the cooked portions of the sides slightly inward and tilt the skillet so uncooked eggs fill up the edges. The idea is to cook the eggs into one flat, round shaped pancake that’s almost the size of the tortilla.
When almost cooked, season with salt and pepper. Sprinkle the cheese on top and let it melt.
Remove from heat and slice the egg pancake in half.
Place half an egg pancake in the middle of the flour tortilla. Place the avocado on top and add as much spinach as you like. Add a few dashes of hot sauce and wrap it up by folding the sides of the tortilla over the filling to enclose. Enjoy!
Other Breakfast Ideas:
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| Veggie Quiche with Swiss Chard |
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