Ingredients
| Spinach leaves (1 large handful) |
1 cup
|
| Large eggs, lightly beaten |
2
|
| Salt and pepper |
a pinch
|
| Whole-grain tortilla (8 inch) |
1
|
| Avocado, sliced or mashed |
1/2
|
| Extra seasonings and hot sauce |
Optional
|
Directions
- Liberally MIST a 10-inch skillet with oil spray and WARM over medium heat. ADD spinach to the pan and COOK until wilted, about 2 minutes. Evenly DISTRIBUTE the cooked spinach on the bottom of the pan.
- POUR eggs over spinach and TILT the pan so the eggs spread out and cover the entire pan’s surface. SPRINKLE on a pinch of salt and pepper (and any additional herbs you’d like) over the top.
- While eggs are still wet, PLACE the tortilla on top and allow the egg to cook and firm, about 2 minutes. Once the egg is firm, FLIP the tortilla using a wide spatula and PLACE the mashed or sliced avocado on one side. FOLD the tortilla in half and PRESS gently with the spatula to set.
- TRANSFER to a plate, SLICE in half, and ENJOY!
Nutritional Info
Per Serving: 1 wrap
| Calories |
430
|
| Total Fat |
26 g
|
| Saturated Fat |
6.5 g
|
| Cholesterol |
370 mg
|
| Polyunsaturated Fat |
4 g
|
| Monounsaturated Fat |
13.5 g
|
| Sodium |
680 mg
|
| Carbohydrates |
30 g
|
| Sugar |
2 g
|
| Dietary Fiber |
7 g
|
| Protein |
19 g
|
| Vitamin A |
285 mcg
|
| Calcium |
90 mg
|
| Iron |
4 mg
|
| Vitamin D |
2 mcg
|
| Folate |
175 µg
|
| Choline |
310 mg
|
| Potassium |
770 mg
|