Scrambled Egg, Spinach & Parmesan Breakfast Wrap

Ingredients

• 5 oz baby spinach (washed and dried; skip washing if pre-washed)
• 8 eggs
• 4 large flour tortillas
• 2 oz Parmesan cheese (finely grated)
• black pepper (to taste)
• unsalted butter (for coating the skillet; amount not specified)
• crushed red pepper (amount not specified)
• salt (to taste)

Steps

1. 1

   Wash and dry the spinach, unless it came pre-washed.

2. 2

   Preheat a skillet over medium heat.

3. 3

   Break the eggs into a medium bowl. Add the salt, black pepper, and crushed red pepper, then whisk until combined.

4. 4

   When the skillet is hot, add the unsalted butter and swirl the pan to coat the bottom.

5. 5

   Add the spinach and cook, stirring constantly, until wilted, about 1–2 minutes.

6. 6

   Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, bringing in the mixture from the edges of the pan. Cook until the eggs are no longer runny.

7. 7

   Finely grate the Parmesan cheese.

8. 8

   Remove the skillet from the heat. Sprinkle the Parmesan over the eggs and stir to combine.

9. 9

   Place the tortillas on a flat surface and top each with the egg mixture. Tightly roll the tortillas closed and serve.

Notes

The source does not specify the amount of butter, salt, black pepper, or crushed red pepper; season and butter the skillet according to taste and need.

Nutrition per serving

• breakfast
• main
• vegetarian
• 15-minute
• stovetop
• high-protein
• wrap