Spinach-Avocado Egg Wrap
In this version, I’m featuring two green superstars—spinach and avocado—always a sure thing in my house.
Ingredients
- 1 cup spinach leaves, 1 large handful
- 2 large eggs, lightly beaten
- Pinch salt and pepper
- 1 whole-grain tortilla, ~8-inch
- ½ avocado, sliced or mashed
- Extra seasonings and hot sauce, optional
Instructions
- Liberally mist a 10-inch skillet with oil spray and warm over medium heat. Add spinach to pan and cook until wilted, about 2 minutes. Evenly distribute the cooked spinach on bottom of pan.
- Pour eggs over spinach and tilt the pan so the eggs spread out and cover the entire pan’s surface. Sprinkle on a pinch of salt and pepper (and any additional herbs you’d like) over the top.
- While eggs are still wet, place the tortilla on top and allow the egg to cook and firm, about 2 minutes. Once the egg is firmed, using a wide spatula, flip the tortilla and place the mashed or sliced avocado on one side. Fold the tortilla in half and press gently with spatula to set.
- Transfer to a plate, slice in half and enjoy!
Notes
Disclaimer: To ensure food safety, eggs should be cooked to 160 degrees.
Nutrition Information per serving
Calories: 340Carbohydrates: 20gProtein: 21gTotal Fat: 24g— Unsaturated Fat: 18g— Saturated Fat: 5gCholesterol: 370mgSodium: 680mgPotassium: 400mgFiber: 9gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0gVitamin C: 14mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.