Breakfast Veggie Wrap

Pass on the drive-through and fuel your busy day with a nourishing and satisfying homemade breakfast you can make in minutes.

 

Whether you need to get the kids to school on time, squeeze in a quick gym session or get an early start at the office, mornings are usually the most hectic time of the day for all of us. That doesn’t mean you have to skip a healthy, satisfying breakfast altogether. With just a tiny bit of time and preparation, you can have a whole week of healthy breakfast meals at your fingertips. These breakfast veggie wraps are ready in 20 minutes, but if you’re in too much of a hurry to cook in the morning, you can just as easily prep these wraps in advance and store them in the refrigerator or freezer. Then all you have to do is warm them in the microwave in the morning and you’ve got a fast, healthy, delicious and satisfying breakfast you can enjoy on the go.

This recipe makes one single-serving breakfast wrap, but you can easily cut the wrap in half to make two smaller children’s-size portions or increase the ingredients to make several breakfast wraps to get you through the week.

To make the wrap in advance, simply follow the recipe as it is below and leave the wrap to cool to room temperature before wrapping it up in foil and storing it in the freezer for up to six months or the refrigerator for up to three days. When you’re ready to eat, remove the foil and heat the wrap in the microwave for around 5 minutes from the freezer or 3 minutes from the refrigerator until completely warmed through.

wrap_recipe

INGREDIENTS

½ teaspoon olive oil

¼ small onion

1 large handful fresh spinach leaves

2 egg whites

Pinch of salt and pepper

1 whole wheat tortilla (you can substitute a gluten-free tortilla)

1 tablespoon grated cheddar cheese

DIRECTIONS

Pour the olive oil into a small frying pan over medium heat.

Finely dice the onion and roughly chop up the spinach leaves.

When the oil is hot, add the onion to the pan along with the spinach. Cook for around 5 to 10 minutes, until the onion is soft and the spinach has started to wilt.

Pour the egg whites into the frying pan, add a pinch of salt and pepper, then use a spatula or a spoon to fold and stir, creating something in between scrambled eggs and an omelet. Cook for around 5 minutes, until the egg whites are fully cooked.

Warm the tortilla up in the microwave, then scoop the egg and vegetable mixture into the center of the tortilla.

Sprinkle on the cheese. Roll up. Enjoy while it’s warm.




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