High Protein Breakfast Pinwheels
Healthy breakfasts don't have to be boring with these high-protein breakfast pinwheels. Made with vegetables, eggs, cheese, and whole wheat tortillas for an easy meal you'll love to eat.
Servings: 1 serving
Ingredients
- 1 handful baby spinach chopped small
- 1 tbsp sundried tomatoes chopped small
- 2 large eggs whisked
- 1/2 tsp taco seasoning optional
- butter or cooking spray for cooking
- 1 large whole wheat tortilla
- 1/3 cup cheddar cheese grated
Instructions
- Prepare ingredients: chop vegetables and grate cheese, and set aside. Whisk eggs with taco seasoning, and set aside.
- Prepare pan: Heat a medium pan (about the size of your tortilla) to medium heat. Add butter or cooking spray to lightly coat the pan.
- Add vegetables: Add your spinach and sundried tomatoes and cook until spinach is wilted, about 1 minute. Use a spatula to evenly distribute the vegetables throughout the pan before adding your eggs.
- Add eggs and tortilla: Pour eggs on the pan and make sure they're evenly distributed. Then, immediately add your tortilla on top and press lightly so they stick together. Cook untouched for 2-3 minutes or until eggs are completely set and lightly golden brown.
- Flip and add cheese: Gently flip your tortilla. Sprinkle cheese evenly over the egg and cover. Cook an additional 1-2 minutes or until tortilla is lightly golden brown on the bottom and cheese is slightly melted.
- Cool, roll, and slice: Transfer tortilla to a large plate or cutting board. Cool for 1-2 minutes or until you're able to comfortably touch the tortilla. Roll the tortilla, cool again if needed, and slice into 6-8 pinwheels.
Nutrition
Calories: 516kcal | Carbohydrates: 39g | Protein: 29g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 410mg | Sodium: 855mg | Potassium: 506mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3784IU | Vitamin C: 10mg | Calcium: 480mg | Iron: 5mg