Egg White and Veggie Breakfast Wrap

Ingredients

• Egg whites 6 large
• Whole wheat tortilla 1 medium
• Spinach 1 cup
• Tomato 1/2 medium
• Olive oil 1 tsp

Method

1. Prepare the vegetables. Wash the fresh spinach leaves thoroughly under cold running water to remove any dirt. Drain well and pat dry with a clean kitchen towel or paper towels. Dice half a medium tomato into small pieces and set aside.
   Tip: Drying the spinach well prevents excess water from making the wrap soggy.
2. Cook the spinach. Heat half of the olive oil (about 1/2 tsp) in a non-stick skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted but still bright green. Remove the spinach from the skillet and set aside.
   Tip: Use a spatula to gently stir the spinach so it cooks evenly without burning.
3. Cook the egg whites. In the same skillet, add the remaining 1/2 tsp of olive oil and pour in the 6 large egg whites. Stir gently with a spatula to scramble them, cooking over medium heat for about 3-4 minutes until fully set but still moist. Season with a pinch of salt and pepper if desired.
   Tip: Cook the egg whites slowly to avoid drying them out and keep them fluffy.
4. Combine egg whites, spinach, and tomato. Add the sautéed spinach and diced tomato to the cooked egg whites in the skillet. Stir gently to combine and warm the tomato slightly for about 1 minute.
   Tip: Warming the tomato slightly enhances its flavor without making it mushy.
5. Warm the tortilla. Warm the whole wheat tortilla by placing it on a dry skillet over medium heat for about 30 seconds on each side until soft and pliable. Alternatively, wrap it in a damp paper towel and microwave for 15-20 seconds.
   Tip: Warming the tortilla prevents cracking when you roll the wrap.
6. Assemble the wrap. Place the egg white and veggie mixture evenly in the center of the warm tortilla. Fold the sides over the filling, then roll it tightly from the bottom up to form a wrap.
   Tip: Rolling tightly helps keep the filling inside and makes it easier to eat.

Pro tips

• Use a non-stick skillet to reduce the need for excess oil and prevent sticking.
• For extra flavor, add a pinch of your favorite herbs like black pepper, paprika, or fresh basil to the egg whites while cooking.