Egg White Breakfast Wrap

How to Cook Egg White Breakfast Wrap

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1. Whisk the egg whites with the pepper until smooth. Heat the oil in a non-stick frying pan over medium heat, add the spinach and cook for 1 minute, until wilted.

   Mark done Start 1 min timer

2. Pour in the egg whites and cook for 3 to 4 minutes, pushing them gently from the edges to the centre, until just set but still soft. Stir in the feta.

   Mark done Start 3 min timer

3. Warm the tortillas for 20 seconds on each side in a dry pan. Spread each with 2 tbsp of the salsa.

   Mark done

4. Divide the egg mixture between the tortillas, fold in the sides and roll up tightly. Cut in half and serve.

   Mark done

What Can Go Wrong

1. Warm the tortillas first; cold ones crack when rolled.
2. If you like more heat, add a few drops of hot sauce to the salsa.
3. Press the spinach dry if the leaves are wet from washing.

To Go With It

Fresh fruit · Sliced tomatoes · A cup of unsweetened tea

Keeping Egg White Breakfast Wrap

Best eaten straight away. A wrapped roll keeps in the fridge for up to 1 day; reheat in a dry pan.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.