Saturday, August 1, 2009

Spinach and Tomato Egg Wrap

How does that old saying go? A day late and a dollar short? Yes, I think that's it and it is applicable to me! Sorry to post Friday's recipes late but it was a difficult day to say the least. But, as I promised here is my recipe for breakfast.

Spinach and Tomato Egg Wrap
1 tsp. unsalted butter
1 egg or 1/4 cup of egg whites
1 Tbsp. water
1/2 cup fresh baby spinach
1/4 cup tomato, diced
1/4 tsp. dried basil or thyme
salt and pepper to taste
1 whole wheat wrap (not more than 15 grams of carbohydrate per wrap)
Preheat a small saute pan on low heat and melt the butter. In the meantime lightly beat the egg with the water. Add salt and pepper to taste. When the butter has melted and the bubbles subsided pour in the egg. Using a fork, drag the edge of the egg in towards the center until the egg begins to set up. Add the spinach, tomato and herbs. Cover and continue to cook on low for about 2 minutes or until the egg has set and the spinach is wilted.
Slide the egg out of the pan and onto the wrap. Roll to close.
Yields one serving = 210 calories, 1 carbohydrate exchange, 1 protein exchange, 1/2 vegetable exchange, 1 fat exchange.
To round this out to a complete meal add 1 small fruit, like a half of a small banana or a small apple and 1 cup of low fat milk. This will bring the calorie count to 330 and a total of 3 carbohydrate exchanges.

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