RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Spinach and Pepper Breakfast Wrap
❤️ Save to Favorites
Share:
Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Course:
Breakfast
Cuisine:
American
Keywords:
breakfast
eggs
stuffed peppers
wrap
🧂 Ingredients
6
Large Whole Eggs
4
Tortilla, low carb
8-inch tortilla
2 cups
Baby Spinach
(about 50 grams)
1
Jalapeno
sliced into thin strips, (about 30 grams)
1
Red Bell Pepper
sliced into thin strips, (about 150 grams)
¼
Black Pepper
¼ cup
Pepper Jack Cheese
freshly shredded, (about 40 grams)
Save Selections
Instructions
1
In a medium bowl whisk your eggs.
2
Layout your 4 tortillas on your counter and spread your spinach on top of each
tortilla in a thin layer.
3
Then heat a pan with a bottom about the same size, maybe a little smaller than
your tortilla to medium heat. Spray your pan with non-stick spray and then add
1/3 cup of your eggs into your pan. Allow your eggs to cover the bottom of the
pan in a thin circle, similar to a crepe or thin pancake. Cook for 1-2 minutes
or until the top of the eggs is no longer runny. Flip and cook for another 30-45
seconds on the other side.
4
Once your thin egg pancake is cooked remove it from the pan and place it on top
of one of your tortillas covered in spinach.
5
Then continue with the rest of your eggs, pouring 1/3 cup of egg mixture into
the pan, cook the eggs, then place on your tortilla, until you have used all of
your eggs. You should have enough to create 4 thin egg pancakes.
6
Now that you have 4 open-faced tortillas with your spinach and eggs on top.
Place 1/4 of your jalapeno and red pepper slices on top of each tortilla in the
center.
7
Season each with a little black pepper, then add your cheese on top.
8
Now roll up your wrap like a burrito, folding the side in just a little, then
rolling around your peppers and cheese.
9
Once rolled, place your wraps back in the hot pan, to toast both sides. You may
want to place another pan or plate on top of them to smush them just a little
into the pan, and to hold them closed. This will also help to give them a nice
golden crust on each side.
10
Serve and enjoy!
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
