Ingredients
- Large Flour Tortillas: 4 (10-inch) tortillas. These provide a soft yet sturdy vessel for the hearty filling.
- Large Eggs: 8 eggs. The primary source of protein and the creamy base of our wrap.
- Milk or Cream: ¼ cup. Adds a rich, fluffy texture to the scrambled eggs.
- Baby Spinach: 5 cups, fresh. Wilts down beautifully, packing in nutrients without overwhelming the flavor.
- Cremini Mushrooms: 8 oz, sliced. Often called “baby bellas,” they offer a deeper, earthier flavor than white mushrooms.
- Yellow Onion: ½ medium, finely chopped. Creates a sweet and savory aromatic foundation.
- Garlic: 2 cloves, minced. For that essential pungent kick that elevates the entire dish.
- Shredded Cheddar Cheese: 1 cup. Delivers a sharp, tangy flavor and a satisfyingly gooey melt.
- Olive Oil: 2 tablespoons. Used for sautéing the vegetables to perfection.
- Salt: ½ teaspoon, or to taste. Enhances all the flavors in the wrap.
- Black Pepper: ¼ teaspoon, or to taste. Adds a subtle, warm spice.
Instructions
- Prepare the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Add the sliced mushrooms and continue to cook, stirring occasionally, for 5-7 minutes, until they have released their moisture and started to brown. Add the minced garlic and cook for another minute until fragrant.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in batches. It will look like a lot, but it will wilt down significantly. Stir until all the spinach has wilted, which should take about 2-3 minutes. Season the vegetable mixture with a pinch of salt and pepper. Remove the cooked vegetables from the skillet and set them aside in a bowl.
- Scramble the Eggs: In a medium bowl, whisk together the eggs and the milk or cream until they are light and frothy. Season with the remaining salt and pepper.
- Cook the Eggs: Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium-low heat. Pour the egg mixture into the pan. Let the eggs set for a moment before gently pushing them from the edges toward the center with a spatula. Continue this process, creating soft, creamy curds. Cook until the eggs are mostly set but still slightly moist—they will continue to cook from the residual heat.
- Combine the Filling: Turn off the heat. Return the cooked spinach and mushroom mixture to the skillet with the eggs. Gently fold everything together until well combined.
- Assemble the Wraps: Warm the tortillas in the microwave for 15-20 seconds or in a dry pan to make them more pliable. Lay a tortilla flat and sprinkle about ¼ cup of shredded cheddar cheese down the center.
- Fill and Fold: Spoon a quarter of the egg, spinach, and mushroom mixture onto the cheese. Be careful not to overfill. To fold, bring the bottom edge of the tortilla up over the filling. Fold in the left and right sides, then roll it up tightly from the bottom to create a secure burrito-style wrap.
- Final Sear (Optional but Recommended): For a crispy exterior and perfectly melted cheese, place the wrap seam-side down in the warm skillet. Cook for 1-2 minutes per side until golden brown and toasted.
- Serve: Slice the wraps in half on a diagonal and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 30g
- Fiber: 5g
- Protein: 28g