Name: Breakfast Egg and Cheese Flatbread Wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 oz sharp cheddar cheese; 1 medium whole wheat flatbread; 1 cup fresh baby spinach; 2 tbsp plain non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

Nutrition

Per serving

563 calories

Protein: 49g; 34% of calories
Carbs: 35g; 25% of calories
Fat: 27g; 42% of calories

Instructions

Prep 5 min · Cook 10 min

In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are soft and scrambled.
Sprinkle the sharp cheddar cheese over the eggs and allow it to melt for 30 seconds before removing the skillet from the heat.
In a separate dry pan or over an open flame, lightly toast the whole wheat flatbread for 30 seconds per side until warm and pliable.
Spread the plain non-fat Greek yogurt down the center of the flatbread and top with the cheesy egg and spinach mixture.
Garnish with fresh chives, roll the flatbread tightly into a wrap, and serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes