Are you tired of boring, bland breakfast options that leave you feeling unsatisfied? Get ready to transform your morning routine with the most mouthwatering, nutrient-packed Sun Dried Tomato Pesto Spinach Egg White Wrap that combines Mediterranean flavors, protein-rich ingredients, and gourmet taste in just 15 minutes! This isn't just a wrap; it's a culinary experience that will make your taste buds dance and your body thank you.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 1 wrap
Ingredients
- 3 egg whites
- 1 tablespoon sun dried tomato pesto
- 1/2 cup fresh spinach
- 1 whole wheat wrap
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 3 egg whites, 1 tablespoon of sun dried tomato pesto, 1/2 cup of fresh spinach, 1 whole wheat wrap, and salt and pepper to taste.
- In a small bowl, whisk the egg whites until they are frothy. This will help to create a light and fluffy texture in your wrap.
- Heat a non-stick skillet over medium heat. Once the skillet is hot, pour in the whisked egg whites. Allow them to cook undisturbed for about 2-3 minutes, or until the edges start to set.
- While the egg whites are cooking, prepare the spinach. Rinse the fresh spinach under cold water, then pat it dry with a paper towel to remove excess moisture.
- Once the egg whites are mostly set, gently fold in the fresh spinach. Cook for an additional 1-2 minutes, stirring occasionally until the spinach wilts and the egg whites are fully cooked.
- Remove the skillet from the heat. Spread 1 tablespoon of sun dried tomato pesto evenly over the whole wheat wrap.
- Carefully spoon the cooked spinach and egg white mixture onto the center of the wrap. Season with salt and pepper to taste.
- To assemble the wrap, fold in the sides of the whole wheat wrap, then roll it up tightly from the bottom to the top, enclosing the filling.
- If desired, you can place the wrap back in the skillet for about 1 minute on each side to warm it through and create a slightly crispy exterior.
- Slice the wrap in half diagonally and serve immediately. Enjoy your Sun Dried Tomato Pesto Spinach Egg White Wrap!
Tips
- Whisk egg whites thoroughly to create a light, fluffy texture that melts in your mouth.
- Use a non-stick skillet to ensure easy cooking and effortless cleanup.
- Pat spinach dry to prevent excess moisture from making your wrap soggy.
- Spread pesto evenly for consistent flavor in every bite.
- Roll the wrap tightly to keep all delicious ingredients securely inside.
- For extra crispiness, briefly toast the wrap in the skillet after assembling.
- Experiment with different pestos or add a sprinkle of feta cheese for variety.
- Prep ingredients in advance for an even quicker morning meal.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
