YOUR SOLIN GENERATED RECIPE
Egg Avocado Spinach Breakfast Wrap
Fluffy scrambled eggs and egg whites folded into a warm tortilla with buttery avocado and fresh spinach for a satisfying, nutrient-dense breakfast.
INGREDIENTS
2 large eggs
0.75 cup egg whites
1 medium whole wheat tortilla
0.5 oz feta cheese
0.25 cup non-fat Greek yogurt
0.25 whole avocado
1 cup fresh spinach
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small bowl, whisk together the eggs, egg whites, sea salt, and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.
Pour the egg mixture over the spinach and cook, stirring gently, until the eggs are soft-scrambled and fully set.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.
Spread the non-fat Greek yogurt across the center of the tortilla, then top with the egg and spinach mixture.
Slice the avocado and place it on top of the eggs, then sprinkle with the crumbled feta cheese.
Fold in the sides of the tortilla and roll tightly to form a wrap, then slice in half to serve.