Spinach & Mushroom Egg-White Breakfast Wrap

Ingredients

Macros above are per serving.

• 3/4 cup (180ml) liquid egg whites
• 1 whole-wheat tortilla (high-fiber, ~120 kcal)
• 1/2 cup (35g) sliced mushrooms
• 1 cup (30g) spinach
• 2 tbsp (15g) shredded part-skim mozzarella
• 1 tsp olive oil
• 1/4 tsp salt
• pinch black pepper

Method

1. Heat oil over medium and saute mushrooms 3-4 min, then add spinach until wilted.
2. Pour in egg whites with salt and pepper; scramble until just set.
3. Sprinkle cheese over the eggs and let it melt.
4. Spoon onto the tortilla, roll tightly, and slice in half.

Nutrition (per serving)

Meal-prep tip

🥡 Wrap in foil and refrigerate up to 3 days; reheat in microwave 60 sec or in a dry pan to crisp the tortilla.

Frequently asked questions