We often hear the adage “breakfast is the most important meal of the day,” so start your morning with this veggie breakfast wrap from the American Diabetes Association. This recipe is low fat and packed with protein and vegetables.
INGREDIENTS
2 tsp olive oil or vegetable oil
1 cup sliced mushrooms
2 eggs
½ cup egg white or egg substitute
1 cup firmly packed spinach or other greens
2 tbsp chopped scallions or other onions
2 whole wheat, low-carb tortillas
2 tbsp salsa
DIRECTIONS
1. Add olive oil or vegetable oil to the skillet over medium heat. Add mushrooms and sauté until nicely brown at edges (about 3 minutes), set aside.
2. Beat eggs with egg whites or egg substitute in a medium sized bowl, using a mixer or by hand, until blended. Stir in shredded spinach and scallions.
3. Begin heating a medium/large nonstick skillet over medium-low heat. Coat pan generously with cooking spray. Pour in egg mixture and continue to scramble the mixture as it cooks using a spatula. When eggs are cooked to your liking, turn off the heat and stir in mushrooms.
4. Spread half of the egg mixture down the center of each tortilla. Top each with 1 tbsp fresh salsa or other sauce of your choice. Garnish with additional toppings like avocado slices, bell pepper or tomato if desired, then roll it up to make a wrap.
Find this recipe at bluecrossmn.com/thrive for nutrition information.