Esta es una exhibición prevé de cómo se va ver la receta de 'Egg and Hummus Breakfast Wrap' imprimido.

Receta Egg and Hummus Breakfast Wrap
by Monice Ortego Oliphant

Egg and Hummus Breakfast Wrap

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%

Calificación: 4/5
Avg. 4/5 1 voto
  Grecia Greek
  Raciónes: 1

Ingredientes

  • •1 whole grain tortilla (such as Ezekiel Sprouted Grain)
  • •1-2 tablespoons hummus
  • •1 large egg
  • •1/4 cup egg whites
  • •1/8 cup chopped yellow onion
  • •2 button mushrooms, sliced
  • •2 cups baby spinach
  • •1 tablespoon crumbled feta
  • •1 tablespoon chopped sun-dried tomatoes
  • Optional
  • •Sea salt and fresh ground pepper, to taste
  • •Hot sauce, for topping

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Wrap tortilla up and serve!