YOUR SOLIN GENERATED RECIPE
Spinach and Feta Egg Tortilla
Sautéed red peppers and spinach folded into a fluffy egg wrap with creamy feta and melted mozzarella for a savory, protein-packed bite.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 medium whole wheat tortilla
1 tbsp cream cheese
0.5 oz feta cheese
0.5 oz shredded mozzarella cheese
1 cup fresh spinach
0.25 cup diced red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Whisk the eggs and egg whites together with sea salt and black pepper in a small bowl until well combined.
Heat the olive oil in a large non-stick skillet over medium heat and sauté the diced red peppers for 2 minutes.
Add the fresh spinach to the skillet and cook until just wilted, then pour the egg mixture evenly over the vegetables.
Place the whole wheat tortilla directly on top of the liquid eggs, pressing down gently to ensure the eggs adhere to the tortilla.
Cook for 3 to 4 minutes until the eggs are completely set, then carefully flip the entire tortilla so the egg side is facing up.
Spread the cream cheese over the egg surface and sprinkle evenly with the feta and shredded mozzarella.
Fold the tortilla in half and toast for 1 minute on each side until the cheese is melted and the exterior is golden and crisp.