Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Resistant starch: 0.6 gram Ingredients:
nonstick cooking spray |
1 (5-ounce) box or bag baby spinach, chopped |
4 eggs |
4 egg whites |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 ounces shredded pepper jack cheese |
1 avocado, sliced |
4 whole-wheat tortillas |
hot sauce |
Directions:
1. Spray a nonstick skillet over medium-high heat.
2. Add spinach and cook, stirring, until wilted, 2 minutes.
3. Whisk together eggs and egg whites in a small bowl. Add eggs to skillet and cook, stirring, until cooked through, 3–4 minutes. Season with salt and pepper.
4. Place 1/4 of egg mixture in the center of each tortilla, and sprinkle with 1 ounce cheese.
5. Top with 4 slices avocado and fold, burrito-style. Slice in half and serve.
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