Spinach & Egg Breakfast Wraps
Print recipeIngredients
- 1 1/2 cup plain organic MuscleEgg egg whites
- 2 Large whole eggs
- 2 handfuls baby spinach
- 2 tablespoons coconut flour
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- fillings of choice
Directions
| Step 1 | |
| Add wrap ingredients to a high speed blender and beat on high until smooth. Let sit 5 minutes. | |
| Step 2 | |
| Preheat a large pan and coat with non stick spray. Add 1/2 cup of batter to pan using a circular motion to make thin, yet coat bottom. Cover and cook for 1-2 minutes. Remove cover, flip wrap and cook for an additional 20-30 seconds until it slides easily in the pan. Place on a cooling rack. Repeat with remaining batter. | |
| Step 3 | |
| Fill as desired with ham or turkey slices, roasted potatoes, cheese, and/or veggies. | |
Note
NUTRITIONAL INFORMATION (makes 5 wraps): calories- 76, fat- 2 grams, carbs- 3 grams/fiber-1 gram, protein- 11 grams PER WRAP (only)