Name: Scrambled Egg and Spinach Breakfast Wrap with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Egg Whites; 1 Whole Wheat Tortilla; 1/4 cup Nonfat Greek Yogurt; 1/2 ounce Part-Skim Mozzarella; 1 cup Fresh Spinach; 1 teaspoon Olive Oil

Scrambled Egg and Spinach Breakfast Wrap with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Spinach Breakfast Wrap with Greek Yogurt

Fluffy scrambled eggs and sautéed spinach tucked into a warm whole wheat wrap with a dollop of creamy Greek yogurt and melty mozzarella.

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NUTRITION

Protein

33.7g

Fat

20.3g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1 Whole Wheat Tortilla

1/4 cup Nonfat Greek Yogurt

1/2 ounce Part-Skim Mozzarella

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

1
Whisk the whole eggs and egg whites together in a small bowl with a pinch of salt and pepper.
2
Heat the olive oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.
3
Pour the egg mixture over the spinach and scramble gently until the eggs are just set and fluffy.
4
Warm the whole wheat tortilla in a separate dry pan or microwave for 10 seconds until soft and pliable.
5
Spread the Greek yogurt down the center of the tortilla and sprinkle with the mozzarella cheese.
6
Top with the warm egg and spinach mixture, fold in the sides, and roll up tightly to serve.