NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup part-skim ricotta cheese

1 medium multigrain tortilla

1 cup baby spinach

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp apple cider vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and add the apple cider vinegar, bringing it to a very gentle simmer over medium heat.

• 2

  In a small mixing bowl, whisk together the ricotta cheese, lemon zest, and half of the sea salt and black pepper until the mixture is smooth and aerated.

• 3

  Carefully crack each whole egg into the simmering water and slowly pour in the liquid egg whites, poaching for 3 to 4 minutes until the whites are opaque and firm but the yolks remain runny.

• 4

  While the eggs poach, toast the multigrain tortilla in a dry skillet over medium-high heat for 30 seconds per side until warm and pliable.

• 5

  Spread the seasoned lemon-ricotta mixture evenly across the center of the warm tortilla.

• 6

  Layer the fresh baby spinach over the ricotta base to create a bed for the eggs.

• 7

  Use a slotted spoon to gently remove the poached eggs and egg whites from the water, dabbing them with a paper towel to remove excess moisture.

• 8

  Place the eggs onto the spinach, season with the remaining salt and pepper, then fold the sides of the wrap inward and roll tightly.