Thursday, March 5, 2009

Spinach, Egg, and Cheese Breakfast Wrap

I made this in under 5 minutes the night before.It reheated well. It was super easy, yummy, and filling!

Spinach, Egg, and Cheese Breakfast Wrap

Source: The Biggest Loser Family Cookbook

1 7 1/2 inch low-carb, whole wheat or multigrain tortilla
Olive Oil Spray
3 Egg Whites
1 Ounce (1/2 cup) finely shredded light cheddar cheese
1/4 Cup fresh spinach leaves, stems removed

Place a small nonstick skillet over medium-high heat and add the tortilla (no need to add any fat). Heat the tortilla until just warm, about 30 seconds per side after the pan is heated.

Spray a smalll microwave -safe bowl with the olive oil spray and add the egg whites. Microwave on low for 30 seconds. Continue microwaving in 39-second intervals until the whites are just a bit runny on the top. Stir with fork, breaking the whites inot large pieces. By the time you "scramble" and stirl them, the residual heat should have cooked away the runniness. If they are still undercooked, cook in 10-second intervals until just done.

Place the warmed tortilla on a plate. Starting at the top, sprinkle the cheese in a 3" strip down the center to about 2" from the bottom. Top with half of the egg whites, the spinach leaves, then the remaining whites. Fold up the bottom so that the bare part is over the filling. Fold the sides into the center over the egg and serve.

Serves: 1
Serving Size: 1
Calories: 214
Cholesterol: 10 mg
Fat: 2 g
Calories From Fat: 5
Protein: 27 g
Carbohydrates: 15 g
Sodium: 493 mg
Fiber: 8 g

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