Spinach, Mushroom, and Egg Breakfast Wrap Recipe
Start your day right with this Spinach, Mushroom, and Egg Breakfast Wrap. Packed with nutritious greens, savory mushrooms, and protein-rich eggs, this wrap is a delicious and filling way to fuel your morning. It’s quick to make, customizable, and perfect for anyone looking for a healthy and satisfying breakfast.
Equipment
- Large skillet or frying pan
- Small bowl for eggs
- Whisk for eggs
- Spatula
- Wrap or tortilla
Ingredients
- 2 large eggs
- 1/2 cup fresh spinach chopped
- 1/2 cup mushrooms sliced
- 1 small onion diced (optional)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- 1 large whole wheat or flour tortilla
- 1/4 cup shredded cheese optional, cheddar or mozzarella
Instructions
- Sauté the Mushrooms and Spinach:
- Heat the olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 3-4 minutes until they soften and release their moisture. Add the chopped spinach and cook for another 1-2 minutes until wilted. Season with salt and pepper to taste.
- Scramble the Eggs:
- In a small bowl, crack the eggs and whisk them until fully beaten. Push the vegetables to the side of the skillet and pour the beaten eggs into the empty side. Let the eggs cook for about 1-2 minutes, stirring occasionally, until fully cooked.
- Assemble the Wrap:
- Place the cooked egg and vegetable mixture onto a large tortilla. If using cheese, sprinkle the shredded cheese on top of the eggs.
- Roll the Wrap:
- Fold in the sides of the tortilla and then roll it tightly to form a wrap. You can lightly toast the wrap in the skillet for 1-2 minutes on each side for a warm, crispy finish.
- Serve:
- Slice the wrap in half and serve immediately.