Egg and Spinach Wrap

Instructions

1. Step 1

   Crack the eggs into a mixing bowl. Add the salt and black pepper, then whisk until evenly combined.

   Ingredients used: 4.0 piece Egg, 0.5 gr Ground Black Pepper, 1.5 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Warm the tortillas one at a time in a dry nonstick skillet over medium heat, turning once. Transfer them to a plate and cover to keep pliable.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Flour Tortilla

   Cookware: nonstick skillet, plate, spatula

3. Step 3

   Add the olive oil to the skillet over medium heat. Add the spinach and cook, stirring, until wilted and excess moisture has evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 90.0 gr Baby Spinach, 10.0 ml Olive Oil

   Cookware: nonstick skillet, spatula

4. Step 4

   Reduce to low heat and pour the egg mixture over the spinach. Cook while gently folding with a spatula until the eggs are set and reach 71°C.

   Timer: 3 min (fixed)

   Cookware: mixing bowl, nonstick skillet, spatula

5. Step 5

   Sprinkle the cheddar cheese over the egg mixture. Remove the skillet from the heat, cover, and let the cheese melt.

   Timer: 1 min (fixed)

   Ingredients used: 55.0 gr Cheddar Cheese

   Cookware: nonstick skillet

6. Step 6

   Divide the filling evenly between the warm tortillas. Fold in the sides, roll each tortilla around the filling, and serve immediately.

   Cookware: plate, spatula