Spinach Mushroom Breakfast Wrap

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Spinach Mushroom Breakfast Wrap

Lisa
The Cook
8 Servings
8 Ingredients
4 Comments

Busy mornings on the horizon? Our Spinach Mushroom Breakfast Wrap makes for an easy alternative to heading for the drive thru. Plus it's made with all whole food ingredients!

8 Servings
8 Ingredients
4 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • ⅔ cups dice Onion, Red
  • 1 ½ cups chop Spinach, Baby
  • 1 cup dice Mushrooms, Crimini
  • 8 individual beat Egg
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 8 individual Flour Tortillas, Whole Wheat (8-inch/Med)

Containers

Supplies

  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet over medium heat, heat olive oil.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet over medium heat, heat olive oil.
  2. Add red onions and spinach, sauteing until onions are translucent.
  3. Add mushrooms and eggs, and continue to cook, scrambling eggs.
  4. Add salt and pepper.
  5. Remove from heat and divide egg mixture evenly between warmed whole wheat tortillas, folding tortilla up over egg mixture.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 wrap
Amount Per Serving
Calories
246
Total Fat
11g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
226mg
Sodium
658mg
Total Carbohydrates
25g
Fiber
1g
Sugar
1g
Protein
13g
WW Freestyle
4

4 Comments

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