California Breakfast Wrap


4 large eggs

2 large egg whites



4 8-inch whole wheat tortillas

4 tablespoon(s) goat cheese

3 1/2 ounce(s) (about 7 cups) baby spinach

1 teaspoon(s) canola oil

1 medium (about 1 cup) tomato, seeded and finely chopped

1 Hass avocado, finely chopped

1 tablespoon(s) chopped fresh dill leaves


In medium bowl, beat eggs, egg whites, and 1/8 teaspoon each salt and freshly ground black pepper.

On microwave-safe plate, cover tortillas with damp paper towel. Microwave on high 30 seconds or until just warm and pliable.

Spread 1 tablespoon goat cheese on each tortilla; top with spinach.

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add egg mixture. Cook 2 minutes or until almost set, stirring gently. Remove from heat; fold in tomato, avocado, and 1/4 teaspoon salt.

Divide hot egg mixture among tortillas. Top with dill; fold in half.

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