Spinach Egg Cheese Breakfast Wrap

What you need

Ingredients

Measured for 4 servings.

• 240 gWhole-Wheat Tortilla
• 400 gEgg, whole
• 240 gSpinach
• 80 gCheddar, reduced fat
• 160 gSalsa

Make it

Method

1. 01

   Wash and dry the spinach, beat the eggs and portion the cheddar and salsa before heating the tortillas; a dry filling rolls more neatly.

2. 02

   Warm the four measured whole-wheat tortillas briefly in a dry pan, about 20 seconds per side, then cover them so they stay pliable.

3. 03

   Scramble the measured eggs in a nonstick pan over medium heat until fully set, adding the spinach near the end so it wilts. Divide the reduced-fat cheddar over the warm eggs and let it melt; cool the filling for 1 minute.

4. 04

   Spoon the measured salsa down the center of each tortilla, then add one quarter of the egg-spinach-cheddar mixture. Leave a clear border so the filling does not spill when rolled.

5. 05

   Fold or roll tightly, cut if desired and divide into 4 equal servings. Serve immediately for the best texture.

6. 06

   For fully cooked egg preparations, continue until the whites and yolks/mixture are set; egg dishes can be checked around 71°C.