Quick Meals - Dinner - Lunch
Spinach Avocado Egg Wrap
This quick Spinach Avocado Egg Wrap comes together in under 10 minutes, with only 5 ingredients, and all in one pan.
Yields 1 Serving
Prep + Chill Time
2 mins
Cook Time
5 mins
Total Time
7 mins
The tortilla gets slightly crispy in the pan while the egg, spinach and avocado stay creamy and warm inside. Feel free to add a little hot sauce or a dash of seasoning to spice it up!
Ingredients
- 1 cup spinach leaves (1 large handful)
- 2 Large Rosemary Farm Eggs
- pinch salt and pepper
- 1 whole-grain tortilla (8-inch)
- 1/2 avocado, sliced or mashed
- Extra seasonings and hot sauce, optional
Instructions
- Liberally mist a 10-inch skillet with oil spray and warm over medium heat. Add spinach to pan and cook until wilted, about 2 minutes. Evenly distribute the cooked spinach on bottom of pan.
- Pour eggs over spinach and tilt the pan so the eggs spread out and cover the entire pan’s surface. Sprinkle on a pinch of salt and pepper (and any additional herbs you’d like) over the top.
- While eggs are still wet, place the tortilla on top and allow the egg to cook and firm, about 2 minutes. Once the egg is firmed, using a wide spatula, flip the tortilla and place the mashed or sliced avocado on one side. Fold the tortilla in half and press gently with spatula to set.
- Transfer to a plate, slice in half and enjoy!
View Our Blog
Check out our blog to learn more about our process, our partners, and the great eggs we produce.