This is a print preview of "Egg and Hummus Breakfast Wrap" recipe.

Egg and Hummus Breakfast Wrap Recipe
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%

Rating: 4/5
Avg. 4/5 1 vote
  Greece Greek
  Servings: 1

Ingredients

  • •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

Directions

  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!