This quick and healthy breakfast recipe by Eating Bird Food features an egg and veggie scramble wrapped in a whole grain tortilla. Hummus, feta and sun-dried make this a Mediterranean-inspired breakfast wrap.
Egg and Hummus Breakfast Wrap Ingredients Optional Directions Spray skillet with cooking spray and sauté onion and mushrooms for 3-4 minutes or until fragrant. Add spinach and sauté for a few minutes longer, until spinach has wilted. Add egg and egg whites to pan with veggies and cook for about 2 minutes or until eggs are cooked through. While cooking sprinkle on a little sea salt and ground pepper. Warm up the tortilla and the spread on a layer of hummus. Place the egg scramble in the center of the tortilla and top with sun-dried tomatoes and feta. Sprinkle on a little more salt and pepper as well as hot sauce, if using. Wrap tortilla up and serve! Nutrition Information Serves: 1 | Serving Size: 1 wrap Per serving: Calories: 300; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 193mg; Sodium: 574mg; Carbohydrate: 27g; Dietary Fiber: 6g; Sugar: 5g; Protein 21g Nutrition Bonus: Potassium: 765mg; Iron: 23%; Vitamin A: 120%; Vitamin C: 32%; Calcium: 21%
Brittany Mullins is a health coach, certified NASM personal trainer and author of the blog, Eating Bird Food. Check out her blog or follow her on Facebook, Twitter and Instagram for delicious recipes, workouts and tips for living a balanced, healthy life.
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.
