Mexican Egg Wrap
2 tbsp black beans
2 tbsp chopped onion
1 cup spinach
1 oz of low-fat shredded cheddar or pepper Jack cheese
1⁄4 avocado chopped
1 tbsp salsa
1 whole wheat tortilla wrap (like Mission Carb Balance)
Spray a nonstick skillet over medium-high heat. Cook the onions, until soft, add the spinach and cook, string until wilted. Add the beans and season with salt and pepper and transfer to a dish.
Whisk together eggs with a splash of milk. Add eggs to skillet and cook, stirring, until cooked through, 3–4 minutes. Season with salt and pepper.
Place egg mixture in the center of each tortilla, and sprinkle with cheese.
Add the spinach beans mixture. Top with avocado and salsa fold, burrito-style. Slice in half and serve.
You can make eggs in the microwave too. Beat eggs, a splash of milk, salt, and pepper in a mug, microwave 45 seconds, stir. Then add in veggie, cheese toppings.
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