Egg & spinach breakfast wrap
Wrap in baking paper to eat on the go.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Gordana Adzieva, CC0. DetailsHere's how.
- 01
Beat the eggs and dice the tomato.
- 02
Warm the olive oil in a pan over medium heat. Cook the spinach and tomato for 1 minute until the spinach wilts.
- 03
Pour in the eggs and stir gently until they are firm throughout, with no liquid egg left.
- 04
Warm the tortilla in a dry pan for 30 seconds on each side, fill it with the egg mixture and roll it up.
Wrap in baking paper to eat on the go.
Clear information. Better decisions.
Food safety: Cook eggs until both the white and yolk are firm; egg dishes should reach 71°C / 160°F. FoodSafety.gov temperature guidance.
*Time: 10 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
