YOUR SOLIN GENERATED RECIPE
Egg and Spinach Breakfast Wrap
Fluffy scrambled eggs and lean turkey folded into a warm tortilla with vibrant spinach for a protein-packed breakfast that feels light yet satisfying.
INGREDIENTS
2 large eggs
0.75 cup egg whites
2 oz ground turkey
1 medium whole wheat tortilla
1 cup fresh spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a non-stick skillet, heat the extra virgin olive oil over medium heat.
Add the ground turkey and garlic powder, breaking it apart with a spatula until browned and cooked through.
Toss in the fresh spinach and sauté for 1-2 minutes until just wilted.
In a small bowl, whisk together the eggs, egg whites, sea salt, and black pepper.
Pour the egg mixture into the skillet with the turkey and spinach, stirring gently until the eggs are fluffy and set.
Warm the whole wheat tortilla in a separate pan or microwave for 10 seconds.
Spoon the egg and turkey mixture into the center of the tortilla, fold in the sides, and roll tightly.