Name: Mediterranean Egg Wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3 Eggs; 1 Tbsp Greek Yogurt; 2 Tbsp Unsweetened Soy Milk; 2 tsp Olive Oil; 3 Tbsp Red Bell Pepper, diced; 1 oz Baby Bella Mushrooms; 1/4 cup Raw Baby Spinach; 3/4 Oz Cheddar Cheese, grated; 1 Whole Wheat Tortilla

Mediterranean Egg Wrap

Description

This Mediterranean Egg Wrap is a mix between an omelet and a breakfast burrito but it is so much better than both of those! Plus, it packs in 31 grams of protein per serving!

Instructions

Heat a nonstick skillet to medium heat. Add 2 tsp olive oil.
When the pan is heated up, add the peppers and mushrooms and sautee for 1-2 minutes until the mushrooms are nicely browned.
Next add a handful of spinach and sautee for 1 minute.
While the spinach and veggies cook, whisk up the eggs, milk, Greek Yogurt and salt and pepper in a bowl.
Then, pour the egg into the pan, over top of the veggies. Give the pan a little shake to spread the eggs out evenly.
Place the tortilla on top of the egg mixture and allow to cook for 4-5 minutes.
After 5 minutes, run your spatula around the outside edge of the egg to make sure it will easily release and that it is cooked through.
Using a large spatula, flip the mixture over so that the tortilla is now on the bottom. Add the grated cheese and allow the tortilla to brown for 1 minute.
Finally, roll or fold the tortilla egg up. I find that folding into thirds like a letter works well. Then, give the roll up a little press with your spatula to fully crisp the bottom.
Now, slide it onto a plate, cut in half on a diagonal and dig in!

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Mediterranean Egg Wrap

Description

Ingredients

Instructions

Nutrition