YOUR SOLIN GENERATED RECIPE
Creamy Mozzarella Egg and Spinach Wrap
Sautéed spinach and scrambled eggs folded with mozzarella into a toasted whole wheat wrap for a satisfying, gooey meal.
INGREDIENTS
2 large Eggs
0.5 cup Egg whites
1 oz Part-skim mozzarella cheese
1 tbsp Plain nonfat Greek yogurt
0.5 medium Whole wheat tortilla
1 cup Fresh baby spinach
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Whisk the eggs, egg whites, and Greek yogurt in a small bowl with sea salt and black pepper until completely smooth.
Heat the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until it is just wilted.
Pour the egg mixture into the skillet with the spinach and cook, stirring gently with a spatula, until soft curds form.
Sprinkle the mozzarella cheese over the eggs and continue to fold gently until the cheese is melted and creamy.
Warm the whole wheat tortilla in a separate dry pan over medium heat for about 30 seconds per side until pliable.
Spoon the cheesy egg and spinach mixture onto the center of the tortilla and fold in the sides before rolling tightly.
Place the wrap back in the skillet for 1 minute, seam-side down, to seal the wrap and create a golden, crispy exterior.