Protein-Packed Egg and Spinach Tortilla Wrap
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A versatile, high-protein lunch wrap featuring a fried egg base, fresh vegetables, and creamy cottage cheese, folded and toasted until crispy.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Heat some oil in a pan over medium-high heat.
Once the oil is hot, add the beaten eggs to the pan.
Let the egg cook undisturbed for 30 seconds, then place the large wrap directly on top of the cooking egg.
Cook for a few minutes until the egg is set and attached to the wrap, then flip the entire thing over so the wrap is now on the bottom.
Once the egg is fully cooked, remove the pan from the heat. Make a single slit from the center of the tortilla to the outer edge.
Add your desired toppings (spinach, red onion, cheese, cottage cheese, cherry tomatoes, and spring onion) in each quadrant of the wrap.
Fold the wrap over quadrant by quadrant to create a triangle shape.
Return the folded wrap to the same pan and heat for 3 minutes on each side until the exterior is crispy and the cheese is melted.
Notes
This recipe is very versatile; you can add whatever ingredients you have in the fridge to the quadrants before folding.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 552
- Protein
- 28 g
- Carbs
- 46 g
- Fat
- 29 g
- Fiber
- 5 g
Where the calories come from
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