Healthy Recipes: Egg and Spinach Breakfast Wrap
A protein-packed, easy-to-make breakfast wrap combining fluffy scrambled eggs, fresh spinach, and melted cheese in whole-grain tortillas — perfect for healthy breakfasts and quick meal prep.
Equipment
- 1 nonstick skillet (for scrambling eggs)
- 1 Mixing bowl (to whisk eggs)
- 1 whisk or fork (for beating eggs)
- 1 spatula (for stirring eggs)
- 1 microwave or skillet (for warming tortillas)
Ingredients
- 4 large eggs
- 1 cup fresh spinach (roughly chopped)
- 0.5 cup shredded cheese (cheddar, mozzarella or blend)
- 2 pcs wholegrain tortillas (8 Inch)
- 1 tbsp olive oil or butter
- Salt (to taste)
- Black pepper (to taste)
- 0.25 cup avocado (optional - sliced)
- 0.25 cup salsa (optional for topping)
Instructions
- Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth. Optionally, add 1 tablespoon water or milk for fluffier eggs.
- Heat olive oil or butter in a non-stick skillet over medium heat. Pour in the eggs and scramble gently until they start to set.
- Add the chopped spinach and shredded cheese to the eggs. Continue cooking until the spinach wilts and the cheese melts.
- Heat tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
- Divide the egg mixture evenly onto each tortilla. Add optional toppings like avocado slices, salsa, or diced tomatoes.
- Fold the sides of each tortilla and roll up tightly. Serve immediately or wrap in foil for an on-the-go meal.
Notes
- For a vegan breakfast, replace eggs with crumbled tofu cooked with turmeric and black salt. Use vegan cheese and tortillas.
- Substitute spinach with kale, arugula, or Swiss chard for different flavor and nutrients.
- Use gluten-free or low-carb tortillas if preferred.
- Wraps can be refrigerated for up to 3 days or frozen for up to 2 months.
- Protein: 22g | Carbohydrates: 30g | Fat: 12g