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!
Ingredients
Units
Scale
- 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
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!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 461
- Sugar: 2g
- Sodium: 364
- Fat: 25g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 580mg
