(This recipe is reprinted with the permission of our partner, The Brain Fuel Cookbook by Sam Anderson. The cookbook offers delicious, easy-to-follow recipes designed to nourish your brain. Learn more about The Brain Fuel Cookbook by watching the video here.)
1 cup fresh, organic spinach
½ tsp. coconut oil (or coconut-oil cooking spray)
½ cup egg whites (takes about 4-6 eggs)
1 low carb tortilla – 9” size (NOTE: In order for this recipe to be gluten-free, you’ll need to purchase gluten-free tortillas.)
1. In a small non-stick skillet add ½ tsp. coconut oil (or spray skillet with coconut oil cooking spray) and add at least 1 cup fresh organic spinach. Cook over low heat until spinach softens.
2. Add ½ cup egg whites and allow to cook until mixture is firm enough to flip. Flip and cook until the egg and spinach is firm throughout.
3. Flop the egg mixture onto a tortilla and fold in half and enjoy your healthy breakfast on the go!
Spice it up!
I enjoy adding chopped red sweet peppers and/or fresh jalapeño pepper slices. The peppers add a lot of volume and good nutrients without adding a lot of extra calories.
Another variation is to use arugula in the place of spinach. The nutritional values are basically the same, but the arugula adds a more peppery flavor.
If you like chives with your eggs, add those for a lot of flavor and only a few calories.
If I can spare the calories, substitute 2 whole eggs (beaten) in place of the egg whites.
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