Title: Spinach and Mushroom Breakfast Wrap using Low-Carb Tortilla
Prep Time: 15 minutes
Ingredients:
– 2 large eggs
– 1 cup fresh spinach, chopped
– 1/2 cup mushrooms, sliced
– 1/4 cup bell pepper, diced
– 1 tablespoon olive oil
– 1 low-carb tortilla (like almond flour or coconut flour base)
– 1/4 teaspoon garlic powder
– Salt and pepper, to taste
– Optional: 1 tablespoon feta cheese or shredded cheese of choice (omit for a dairy-free version) 
Nutritional Information (per serving):
Calories: 250
Protein: 18g
Fat: 18g
Carbohydrates: 5g
Fiber: 4g
Sugar: 1g
Micronutrients:
– Vitamin A: 1500 IU (30% DV)
– Vitamin C: 30 mg (50% DV)
– Calcium: 150 mg (15% DV)
– Iron: 2.5 mg (14% DV)
Instructions:
1. In a non-stick skillet, heat the olive oil over medium heat. Add the sliced mushrooms and diced bell pepper, cooking for about 3-4 minutes until they soften.
2. Stir in the chopped spinach, garlic powder, salt, and pepper, cooking until the spinach wilts (about 1-2 minutes). Remove the mixture from the skillet and set aside.
3. In the same skillet, crack the eggs and scramble them until they are fully cooked.
4. Return the vegetable mixture to the skillet with the eggs, gently combining everything. If using cheese, sprinkle it in now and stir until melted.
5. Warm the low-carb tortilla in a separate skillet or microwave for a few seconds until pliable.
6. Spoon the spinach and mushroom egg mixture onto the center of the tortilla. Fold in the sides and roll up from the bottom to create a wrap.
7. Serve immediately, enjoying this nutritious and satisfying breakfast.
Enjoy your healthy Spinach and Mushroom Breakfast Wrap!
