Breakfast: Egg Wrap
Craving some Mexican? This egg wrap will satisfy your early-morning munchies.
Scramble one egg and one egg white in 2 teaspoons olive oil.
Add 1 cup baby spinach and sauté until just wilted.
Put egg-spinach mixture on a 10-inch whole wheat tortilla, along with 1/4 cup reduced fat shredded Mexican blend cheese and 1/4 cup salsa.
Roll up and enjoy.
Calories: 453.4 Protein: 26.2 g Carbohydrate: 44 g Dietary Fiber: 6.86 g Total Sugars: .941 g Total Fat: 21.2 g Saturated Fat: 5.989 g Cholesterol: 231.5 mg Total Omega-3 FA: .164 g Calcium: 353.8 mg Iron: 4.448 mg Sodium: 856.6 mg Vitamin D: .438 mcg Folate: 123.6 mcg Folic Acid: 16.8 mcg