Sunday, February 27, 2011

Spinach, Egg, and Cheese Breakfast Wrap

Here is another BL breakfast recipe, it actually is so easy I feel weird even calling it a recipe. But, I love these. So so good.

1 (7 1/2 inch) low-carb, whole wheat, or multigrain tortilla
olive oil spray
3 egg whites
1 oz (1/2 cup) finely shredded Cabot's 75% Light Cheddar Cheese
1/4 cup fresh spinach leaves, stems removed

Place a small nonstick skillet over med-high heat and add the tortilla. Heat tortilla in dry pan until just warm, about 30 seconds per side.

Using the same skillet, spray a small amount of olive oil spray to cover the bottom of pan. Using a fork, whip your egg whites until a little foamy. Add egg whites to the pan with the olive oil, and cook as you would scramble eggs. Do not overcook, egg whites that are overcooked become rubbery.

Place the warm tortilla on a plate. Sprinkle the cheese in a 3 inch strip down the center of tortilla to about 2 inches from bottom. Top with half of the egg whites, the spinach leaves, then the remaining whites. Fold up the bottom so that the bare part is over the filling. Fold the sides into the center over the egg and serve.

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