Breakfast Wrap

Ingredients:

• 1 whole wheat tortilla (8-inch)
• 2 whole eggs
• 1/4 cup diced bell peppers (red or green)
• 1/4 cup fresh spinach leaves
• 1/4 cup diced tomatoes
• 1/4 avocado (sliced)
• 1/4 tsp black pepper (optional, for seasoning)

Instructions:

1. Heat a non-stick skillet over medium heat. Add the diced bell peppers and sauté for about 2 minutes until they start to soften.
2. Add the egg whites to the skillet and cook, stirring occasionally, until they are fully cooked and scrambled.
3. Add the spinach leaves and diced tomatoes to the skillet, cooking for an additional minute until the spinach is wilted. Remove from heat and set aside.
4. Warm the whole wheat tortilla in the skillet for about 30 seconds on each side or microwave it for 15 seconds.
5. Place the cooked egg mixture in the center of the tortilla. Top with avocado slices. Roll up the tortilla tightly, folding in the sides as you go. Serve and enjoy!

Nutrition:

• Serving per Recipe: 1
• Serving size: 1 wrap
• Calories: 270; Total Fat: 8g; Saturated Fat: 1g; Trans Fat: 0g; Sodium: 0mg; Total Carbohydrate: 30g; Dietary Fiber: 8g; Sugars: 4g; Protein: 15g