Egg and Pesto Wrap Recipe
Follow this recipe to prepare a delicious Egg and Pesto Wrap, a quick and healthy option for breakfast or a light meal.
Equipment
- 1 Non-stick pan For cooking the eggs
- 1 Spatula For scrambling the eggs
Ingredients
- 4 Eggs Beaten
- 2 tbsp Pesto
- 2 Tortillas Whole wheat or your choice
- 1/4 cup Shredded cheese Optional
- to taste Salt and pepper
- 1 cup Fresh spinach leaves Washed
Instructions
- Heat a non-stick pan over medium heat and add a little cooking spray or butter.
- Pour in the beaten eggs, salt, and pepper.
- Cook until the eggs are softly scrambled, stirring occasionally.
- Warm the tortillas slightly in the microwave or on another pan.
- Spread 1 tbsp of pesto on each tortilla.
- Divide the scrambled eggs between the two tortillas.
- Top with shredded cheese, if using, and fresh spinach leaves.
- Wrap the tortillas tightly around the filling, folding in the sides as you roll.
- Serve immediately or wrap in foil for a take-away option.
Notes
For a vegetarian version, ensure the pesto used does not contain any animal products.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 5gCholesterol: 215mgSodium: 720mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 60000IUVitamin C: 12.4mgCalcium: 1500mgIron: 0.5mg
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