YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Egg and Fresh Veggie Wrap
Delight in a protein-packed, creamy scramble wrapped in a wholesome whole wheat tortilla. Fluffy scrambled eggs enriched with a touch of low-fat cream cheese mingle with vibrant fresh spinach, juicy cherry tomatoes, and a sprinkle of diced onion for added crunch, all brought together with a hint of olive oil. Enjoy this versatile meal any time of the day.
INGREDIENTS
4 large Eggs
1 ounce Low-Fat Cream Cheese
1 Whole Wheat Wrap
1/2 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/4 medium Onion
1 teaspoon Olive Oil
PREPARATION
Crack the eggs into a bowl and add the low-fat cream cheese. Whisk together until the mixture is smooth and slightly creamy.
Chop the onion into small dice and halve the cherry tomatoes. Rinse the fresh spinach thoroughly.
Heat a non-stick skillet over medium heat and add the olive oil. Sauté the diced onion for about 1-2 minutes until softened.
Pour in the egg and cream cheese mixture along with the cherry tomatoes. Gently scramble the eggs, stirring occasionally to keep them light and fluffy.
Once the eggs are softly scrambled and nearly done, stir in the spinach just to wilt slightly.
Warm the whole wheat wrap in a separate pan or microwave for a few seconds until pliable.
Spoon the creamy scrambled egg and veggie mixture onto the center of the wrap, roll it up, and serve immediately.