Low Fat Hearty Breakfast Wrap
Start your day with a guilt-free indulgence by whipping up this Low Fat Hearty Breakfast Wrap! Packed with lean protein from fluffy egg whites and nutrient-rich spinach, this easy-to-make breakfast is as wholesome as it is satisfying. A vibrant medley of sautéed red bell peppers and green onions adds a burst of flavor, while a touch of low-fat cheddar cheese creates an irresistibly melty finish. Wrapped in whole wheat tortillas for a heart-healthy twist, this breakfast is perfect for busy mornings—ready in just 20 minutes! Whether you’re looking for a low-calorie breakfast option or a grab-and-go meal, this recipe delivers big flavor with minimal fat, keeping your mornings delicious and nutritious.
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Recipe Information
Ingredients
- 2 pieces whole wheat tortillas
- 4 large egg whites
- 2 tablespoons skim milk
- 1 cup spinach leaves
- 0.5 cup red bell pepper
- 0.25 cup low-fat cheddar cheese
- 2 tablespoons green onions
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 spray cooking spray
Instructions
In a medium-sized bowl, combine the egg whites and skim milk. Beat the mixture with a fork until well-blended.
Chop the red bell pepper and green onions into small pieces and set aside.
Preheat a non-stick skillet over medium heat and lightly coat with cooking spray.
Add the chopped red bell pepper to the skillet and sauté for 2-3 minutes until it becomes tender.
Add spinach leaves to the skillet. Cook for an additional 2 minutes, stirring occasionally, until the spinach is wilted.
Pour the egg white mixture into the skillet with the vegetables. Stir gently, cooking until the eggs are set and cooked through, about 4-5 minutes.
Sprinkle salt, black pepper, and green onions over the cooked egg mixture.
Sprinkle the low-fat cheddar cheese evenly over the egg and vegetable mixture then turn off the heat, allowing the cheese to melt slightly.
Place a tortilla on a flat surface and spoon half of the egg and vegetable mixture into the center of the tortilla.
Fold the sides of the tortilla over the filling, followed by the bottom and top to form a wrap.
Repeat with the remaining tortilla and egg mixture.
Serve the breakfast wraps warm, and enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 378 mg | 29% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
