Egg and Hummus Breakfast Wrap
A quick, easy, healthy breakfast recipe featuring an egg and veggie scramble wrapped in a whole grain tortilla with hummus, feta and sun-dried tomatoes.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1 egg
- 2 cups baby spinach
- sea salt and fresh ground pepper to taste
- 1/4 cup egg whites
- 1 whole grain tortilla (i used ezekiel sprouted grain)
- 1-2 tablespoons sabra hummus (any flavor will wor
- 1/8 cup yellow onion chopped
- 2 button mushrooms sliced
- 1 tablespoon crumbled feta
- 1 tablespoon sun-dried tomatoes, chopped
- hot sauce for topping (optional)
- Carbohydrate 6.52091250125497 g
- Cholesterol 8.34374999294661 mg
- Fat 2.39227499833043 g
- Fiber 1.90000004797113 g
- Protein 10.8899374990598 g
- Saturated Fat 1.45298749882261 g
- Serving Size 1 1 wrap (191g)
- Sodium 411.101999912231 mg
- Sugar 4.62091245328384 g
- Trans Fat 0.321874999915972 g
- Calories 87 calories
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!
