Breakfast Wrap with Zucchini and Baby Spinach

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Breakfast Wrap with Zucchini and Baby Spinach

Name: Breakfast Wrap with Zucchini and Baby Spinach
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Deutsche Küche
Ingredients: 50 g zucchini; 20 g baby spinach; 2 eggs; 1 whole wheat tortilla; 30 g Edam (30% fat in dry matter); 10 g vegetable oil; 1 pinch salt; 1 pinch black pepper

(0)

20 min

Under an hour

Knuspr-Küche

Ein gesunder und schneller Start in den Tag: Dieser Frühstücks-Wrap kombiniert frische Zucchini, zarten Babyspinat und proteinreiche Eier in einer Vollkorn-Tortilla. In nur 20 Minuten zubereitet, liefert er wertvolle Energie und schmeckt einfach köstlich. Perfekt für alle, die ein nahrhaftes Frühstück ohne viel Aufwand suchen.

Ingredients

Price per portion:€ 3.69

Ingredients

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Pantry

Neutral vegetable oil 10 g Pflanzenöl

You probably have at home

Ground black pepper 1 Prise schwarzer Pfeffer

Salt 1 Prise Salz

Preparation method

First, wash the zucchini and grate it coarsely. Lightly salt it in a bowl and let it sit for about 5–8 minutes to draw out water. Then, squeeze out the excess water well.

Meanwhile, wash the baby spinach and pat it dry. Whisk the eggs in a small bowl with salt and pepper.

Heat the oil in a medium-sized pan (at least 20 cm diameter) over medium heat. Sauté the zucchini and spinach for 2–3 minutes until the zucchini's liquid has evaporated and the spinach wilts.