Spinach mushroom egg wrap
A delicious spinach and mushroom wrap recipe, with egg and creamy garlic sauce.
Equipment
Ingredients
- 3 cups of fresh spinach
- 4 large-size tortillas
- 6 eggs
- 2 cups of mushrooms
- 1 tablespoon of olive oil
Sauce
- 1 cup of greek yogurt
- 2 tablespoons of ricotta
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1 tablespoon of lemon juice
- pinch of salt and pepper
Instructions
- In a large skillet or wok, cook the spinach and mushrooms for 5 minutes in the olive oil at low heat. (If using frozen, cook for 5-10 minutes longer.)
- In a bowl, mix the greek yogurt in with the salt, pepper, garlic, paprika, and lemon juice.
- Once the spinach and mushrooms are cooked, crack open the eggs and fold into the skillet at low heat to make an egg scramble.
- On a fry pan, lightly heat the each tortilla for 1-2 minutes before placing flat on a plate.
- Spread some of the garlic sauce across the wrap, and then top off with some spinach, mushroom, and egg filling.
- Close the wrap and serve warm.
Notes
This recipe counts 1 wrap per person, but you can adjust quantities as you wish.
Nutrition
Serving: 1gCalories: 372kcalCarbohydrates: 36gProtein: 23gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 284mgSodium: 408mgFiber: 4gSugar: 4g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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