YOUR SOLIN GENERATED RECIPE
Spinach Parmesan Egg Breakfast Wrap
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, tucked into a toasted whole wheat tortilla with a savory parmesan finish.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
2 tbsp grated parmesan cheese
0.5 large whole wheat tortilla
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.
Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are set but still moist.
Stir in the grated parmesan cheese and remove the skillet from the heat.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.
Spoon the egg and spinach mixture into the center of the tortilla, fold in the sides, and roll it up tightly to serve.