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Greatest plates · Breakfast
Egg and Baby Spinach Breakfast Wrap
Scrambled eggs, wilted spinach and melted cheddar rolled into a warm tortilla — the breakfast you can eat with one hand on the way out the door.
Serves 2Prep 3 minCook 6 minBreakfastEgg
Containsdairy · egg · gluten
KalaPlate Original
Protein 21%Carbs 24%Fat 55%
About 436 kcal a serve — 22 g protein, 26 g carbs, 26 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Wilt the spinach
WiltHeat the oil in a non-stick frying pan over medium and throw in the spinach. It collapses in under a minute — as soon as it does, tip out any water that has come out of it, or the wrap will be wet.
In the frying panWilt →
1 min
Eggs and cheese
ScrambleTurn the heat down, pour in the beaten eggs and stir gently through the spinach until just set. Scatter the cheddar over and take the pan off the heat so it melts in the residual warmth.
In the frying panScramble →
3 min
Fill and roll
RollWarm the tortillas for a few seconds each side in the same pan — a cold tortilla cracks when you roll it. Pile the egg down the centre, add pepper and sriracha, fold the bottom up and roll tightly.
On the boardRoll →
2 min
Cook's noteFold the bottom edge up before rolling the sides and nothing escapes out of the end — the difference between a wrap and a handful.
Estimated per serve
436 kcal · 22 g protein · 26 g carbs · 26 g fatestimates, within ~10%
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