Preparation:
10 minutes
Cooking:
5 minutes
Time-To-Table:
15 minutes
Serves: 2
Ingredients:
-
1 cup AllWhites® egg whites
-
2 teaspoons prepared basil pesto
-
1-1/2 cups chopped fresh baby spinach leaves
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1/3 cup Crystal Farms® Wisconsin Crumbled Feta Cheese
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2 tablespoons light mayonnaise
-
2 (2 ounce) whole-wheat flat breads
-
2 medium tomatoes, thinly sliced
Instructions:
- Spray a nonstick 10-inch skillet with cooking spray; heat over medium heat. Beat AllWhites egg whites and pesto together with a fork in medium bowl. Pour into skillet. Stir in spinach. As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to bottom of skillet. Cook until eggs are set but still moist. Sprinkle with feta; cover and cook 1 minute longer. Cut in half.
- Spread mayonnaise on flatbread. Top with tomatoes, then eggs. Roll up and secure with a toothpick or wrap in parchment.
Tips & Substitutions:
This recipe can be easily doubled for a family lunch.
5517
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Amount Per Serving |
26g
|
362
|
Protein |
Calories |
Nutritional Information
Serving Size: |
1/2 recipe |
|
Calories: |
362 |
% Daily Value* |
|
Total Fat |
13 (g) | 20% |
|
|
| Sat Fat |
4 (g) | 20% |
|
|
| Trans Fat |
0 (g) | |
|
Cholesterol |
21 (mg) | 7% |
|
Sodium |
954 (mg) | 40% |
|
Total Carbohydrate |
40 (g) | 13% |
|
|
| Dietary Fiber |
7 (g) | 27% |
|
|
| Sugar |
6 (g) | |
|
Protein |
26 (g) | 51% |
|
Calcium |
0 (mg) | |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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