Ingredients for Florentine Breakfast Wraps
- Flour Tortillas
- 2 large gluten-free tortillas or wraps
- Smoked Bacon
- 1 cup sliced mushrooms
- Red Onion
- 1 jalapeno pepper, finely chopped (optional)
- 3 large eggs
- Greek Yogurt
- Baby Spinach
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How to Make Florentine Breakfast Wraps
- Cook bacon in a heavy skillet over medium heat until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon grease in the skillet.
- Add sliced mushrooms to the skillet and sauté for 5-7 minutes, until nicely browned.
- Add chopped onion and jalapeno pepper (if using) to the skillet and cook for another 3-4 minutes, until softened.
- In a bowl, whisk together eggs and Greek yogurt.
- Pour the egg mixture over the cooked vegetables in the skillet.
- Cook, gently pushing the uncooked portions of the egg towards the center with a spatula, until the eggs are set but still slightly moist (about 5-7 minutes).
- Season with salt and pepper to taste.
- While the eggs cook, microwave the wraps for 10-15 seconds to make them more pliable.
- Divide the egg mixture between the wraps. Top with crisped bacon and spinach leaves.
- Wrap burrito-style, secure with a toothpick, and serve immediately with a side of fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
10g
Fat
20g
Carbs
6g
