Nourishful Kitchen

Ingredients:

• 1 whole grain or low-carb tortilla (approximately 40g, 100 calories)
• 2 large eggs (approximately 100g, 140 calories)
• 1 teaspoon (5g) of olive oil for cooking (approximately 45 calories)
• 1/2 cup (about 75g) of diced vegetables such as bell peppers, onions, spinach, and tomatoes (minimal calories)
• Salt and pepper to taste

Total approximate calorie count for the wrap: 285 calories

Instructions:

• Heat the olive oil in a skillet over medium heat.
• Add the diced vegetables to the skillet and sauté until they are tender, about 3-5 minutes. Season with salt and pepper to taste.
• In a separate bowl, beat the eggs until well combined.
• Push the sautéed vegetables to one side of the skillet and pour the beaten eggs into the empty side.
• Allow the eggs to cook undisturbed for a minute or two until the edges start to set.
• Gently scramble the eggs with a spatula until they are fully cooked and fluffy.
• Warm the tortilla in the skillet or microwave for a few seconds to make it pliable.
• Spoon the cooked eggs and vegetables onto the center of the tortilla.
• Fold the sides of the tortilla over the filling to create a wrap.
• Serve hot and enjoy your delicious Egg and Veggie Breakfast Wrap!

This recipe provides a balanced mix of protein, healthy fats, and carbohydrates, making it a nutritious and satisfying breakfast option. Feel free to customize the wrap with additional ingredients such as avocado, cheese, salsa, or hot sauce to suit your taste preferences.