Spinach and egg breakfast wraps

Name: Spinach and egg breakfast wraps
Total time: 20 min
Yield: 2 servings
Ingredients: 4 large eggs; 2 cups spinach; 2 medium flour tortillas; ¼ cup grated, vegetarian rennet cheddar; 2 tsp olive oil; ⅛ tsp black pepper

Scrambled eggs and spinach tucked into warm tortillas. Oh double yum.

20 minutes estimated for the original recipe · 2 servings

Breakfastvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

eggs4 large
spinach2 cups
flour tortillas2 medium
cheddar¼ cup grated, vegetarian rennet
olive oil2 tsp
black pepper⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Beat eggs and pepper. Warm the tortillas according to the package and cover to keep soft.
Heat oil in a nonstick skillet over medium heat. Add spinach and stir until wilted, about 2 minutes.
Reduce to medium-low heat and add eggs. Stir gently until fully set with no runny liquid and the mixture reaches 160°F (71°C).
Divide the egg mixture and cheddar among tortillas. Fold in the sides, roll up and serve.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

View my week