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California breakfast wraps

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Recipe Ingredients

  • 4 large eggs plus 2 large egg whites
  • salt and freshly ground black pepper
  • 4 (20cm) whole-wheat tortillas
  • 4 tbsp goat’s cheese
  • 100g baby spinach (about 6 cups)
  • 1 tsp canola oil
  • 1 medium tomato, seeded and finely chopped (about 1 cup)
  • 1 avocado, finely chopped
  • 1 tbsp fresh dill leaves, chopped

Recipe Directions

  1. In a medium bowl, beat eggs, egg whites and ⅛ teaspoon each salt and pepper.
  2. On a microwave-safe plate, cover the tortillas with damp paper towel. Microwave them on high for 30 seconds or until just warm and pliable.
  3. Spread 1 tablespoon goat’s cheese on each tortilla; top with spinach.
  4. In a 30cm nonstick frying pan, heat oil on medium for 1 minute. Add egg mixture. Cook for 2 minutes or until almost set, stirring gently. Remove from heat; fold in tomato, avocado and ¼ teaspoon salt.
  5. Divide hot egg mixture among tortillas. Top with dill; fold in half.

Each Serving About 1 380kJ, 16g protein, 29g carbohydrate,16g total fat (4g saturated), 6g fibre, 191mg cholesterol.

Each Serving:


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