Spinach and Mushroom Scramble Wrap Recipe

Name: Spinach and Mushroom Scramble Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 6 large eggs, lightly beaten; 1 tablespoon olive oil; 2 tablespoons diced onions; 8 ounces sliced mushrooms; 5 ounces Baby Spinach; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 4 (8 inch) flour tortillas, warmed; 4 thin slices havarti cheese

Servings: persons

1 tablespoon butter
6 large eggs, lightly beaten
1 tablespoon olive oil
2 tablespoons diced onions
8 ounces sliced mushrooms
5 ounces Baby Spinach
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
4 (8 inch) flour tortillas, warmed
4 thin slices havarti cheese

1
In a large skillet, melt butter over medium heat.
2
Saute eggs until scrambled.
3
Set aside and wipe skillet clean.
4
In skillet, heat oil over medium heat; saute bell pepper and onion for 3 minutes or until tender.
5
Add mushrooms, spinach, salt, and pepper; saute for 4 minutes or until spinach is wilted.
6
Place tortillas on a work surface.
7
Layer eggs and spinach mixture equally in center of each tortilla.
8
Top with cheese.
9
Fold both ends over filling then roll up; serve immediately.

1062

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 6 large eggs, lightly beaten, 1 tablespoon olive oil, 2 tablespoons diced onions, and more.

Yes, Spinach and Mushroom Scramble Wrap falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Mushroom Scramble Wrap

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