Spring Veggie and Spinach Breakfast Wraps
A delicious and nutritious breakfast wrap filled with fresh spring vegetables and spinach, perfect for a healthy morning meal.
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Ingredients
Yields 4 servings
- (4) large whole wheat tortillas
- (1 cup) fresh spinach, chopped
- (1 cup) bell peppers, diced
- (1 cup) zucchini, diced
- (1 cup) cherry tomatoes, halved
- (4) large eggs
- (1/2 cups) shredded cheese (cheddar or mozzarella)
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
- (1/4 teaspoons) onion powder
- (1) avocado, sliced (for topping)
- Fresh cilantro (for garnish)
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 cup of diced bell peppers and 1 cup of diced zucchini to the skillet. Sauté for 5-7 minutes until softened.
- 3
Stir in 1 cup of halved cherry tomatoes and 1 cup of chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts.
- 4
In a bowl, whisk together 4 large eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.
- 5
Pour the egg mixture into the skillet with the veggies. Cook, stirring gently, until the eggs are fully cooked, about 5 minutes.
- 6
Remove the skillet from heat and sprinkle 1/2 cup of shredded cheese over the egg and veggie mixture. Allow it to melt slightly.
- 7
To assemble the wraps, lay out 4 large whole wheat tortillas. Divide the egg and veggie mixture evenly among the tortillas.
- 8
Top each wrap with sliced avocado and fresh cilantro. Roll up each tortilla tightly to enclose the filling.
- 9
Cut the wraps in half and serve immediately.
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