YOUR SOLIN GENERATED RECIPE
Savory Make-Ahead Egg and Veggie Wrap
Sautéed peppers and spinach folded into fluffy eggs, wrapped in a whole-wheat tortilla with a creamy, tangy Greek yogurt spread for a satisfying morning bite.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 large whole-wheat tortilla
0.5 cup non-fat Greek yogurt
1 oz feta cheese
1 tsp olive oil
0.25 whole avocado
1 cup fresh spinach
0.5 cup red bell pepper
2 tbsp red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, sea salt, black pepper, and dried oregano until well combined.
Heat the olive oil in a non-stick skillet over medium heat, then add the diced red onion and red bell pepper, sautéing until softened.
Add the fresh spinach to the skillet and cook for 1-2 minutes until the leaves are completely wilted and any excess moisture has evaporated.
Pour the egg mixture into the skillet with the vegetables, stirring gently with a spatula until the eggs are scrambled and just set.
Lay the whole-wheat tortilla flat and spread the non-fat Greek yogurt across the center, leaving a small border at the edges.
Spoon the egg and vegetable scramble over the yogurt, then top with the sliced avocado and crumbled feta cheese.
Fold in the sides of the tortilla and roll it up tightly; if saving for later, wrap the wrap in parchment paper or foil to keep it fresh.