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
Yield: 1 serving
Cuisine: Mexikanische Küche
Ingredients: 50 g zucchini; 20 g baby spinach; 2 eggs; 1 whole wheat tortilla; 30 g grated cheese (e.g., Emmental or Gouda); 10 ml vegetable oil; 1 pinch salt; 1 pinch ground black pepper

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Knuspr-Küche

Ein schneller, gesunder und proteinreicher Start in den tag! Dieser Frühstücks-Wrap kombiniert saftige Zucchini, frischen Babyspinat und fluffige Eier in einer knusprigen Vollkorn-Tortilla. Mit geschmolzenem Käse verfeinert, ist dieses Rezept in nur 20 Minuten fertig und liefert langanhaltende Energie. Perfekt für alle, die ein leichtes, aber sättigendes Frühstück lieben.

Ingredients

Price per portion:€ 3.54

Main Ingredients

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Zucchini 50 g Zucchini

Baby spinach 20 g Babyspinat

Eggs 10 pcs 2 Stück Eier

Tortillas 1 Stück Vollkorn-Tortilla

Grated cheese 30 g geriebener Käse (z.B. Emmentaler oder Gouda)

Pantry

Neutral vegetable oil 10 ml Pflanzenöl

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Ground black pepper 1 Prise schwarzer Pfeffer gemahlen

Salt 1 Prise Salz

Preparation method

Preparation

Wash the zucchini and coarsely grate it into a bowl. Lightly salt and let it sit for approx. 5–8 minutes to draw out water. Then, firmly squeeze out the excess water with your hands.

Meanwhile, wash and pat dry the baby spinach. In a small bowl, whisk the 2 eggs with a pinch of salt and pepper.

Instructions

In a medium-sized pan (at least 20 cm diameter), heat the vegetable oil over medium heat. Add the squeezed zucchini and spinach and sauté for 2–3 minutes until the remaining water has evaporated and the spinach has wilted.