Scrambled egg and spinach wraps
Quickly prepared and cooked, these tasty five-ingredient brekky wraps are protein-rich to keep you feeling satisfied until lunchtime.
Baby spinach leaves
4 small, (white corn), (4 x 26g tortillas)
Light tasty cheese
⅔ cup(s), grated, grated (80g)
1 x 3 second spray(s)
- Whisk eggs in a large bowl and season with salt and pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Pour egg mixture into pan and cook until it starts to set slightly around the edge, then gently stir with a spatula. Add spinach and nutmeg. Continue to cook, stirring gently, until spinach is just wilted and egg is set.
- Warm tortillas following packet instructions.
- Divide egg and spinach mixture among tortillas. Sprinkle over cheese and season with pepper. Roll tightly to enclose filling. Serve.
TO REFRIGERATE: Make wraps up to 2 hours ahead, then wrap in baking paper and pop in the fridge, ready for you to grab for an on–the–go brekky. Enjoy them cold or microwave until warm, if you prefer.