Scrambled Egg Wrap

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  • 1 tsp extra-virgin olive oil
  • 2 large eggs, whisked
  • 1/2 cup baby spinach
  • Coarse salt and freshly ground black pepper
  • 1 Tbsp chopped basil
  • 1 6-inch whole-wheat wrap


  1. Heat oil in a medium saucepan over medium heat. Add eggs and cook until slightly set, about 30 seconds.

  2. Add spinach and season with salt and pepper. Stir occasionally until cooked through, about 2 minutes. Remove from heat. Stir in basil.

  3. Place egg mixture on wrap and fold to seal.

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