Eggs Florentine Wrap

Portable, protein-packed, and low in processed carbs, this delicious wrap gives your body the nutrients it needs to stay energized all day

December 7, 2012
Eggs Florentine Wrap

Eggs’ reputation as cholesterol “bombs” clouds their nutritional benefits and obscures scientific research that proves eating eggs as part of a low-fat diet has little effect on blood cholesterol levels. Eggs pack high-quality protein, and the yolk is a source of choline, which supports muscle control, liver health, and a properly functioning central nervous system. Choline also works with folate, found here in the spinach, to help prevent neural tube defects during the early part of pregnancy, when women often don’t know they are expecting.

Ingredients (makes 1 serving):

1 egg + 2 egg whites or 1⁄2 cup egg substitute
2 tsp + 1 tsp trans fat–free margarine

1⁄4 medium onion, diced

1 cup fresh baby spinach, packed, chopped
Freshly ground black pepper, to taste

1 slice (1 oz) reduced-fat provolone cheese
1 plain light sandwich wrap, such as Flat out light original

In a medium bowl, beat the egg and egg whites. Set aside. Heat a large skillet over medium heat. Add the margarine and onion, and cook until translucent. Remove onion from pan. Set aside. Add remaining 1 tsp. margarine to skillet, lower heat to medium-low, and add the egg mixture and spinach. Scramble until cooked. Add onion back to pan and mix with eggs. season with pepper. Place the piece of cheese in the center of the sandwich wrap and cover with the egg mixture. Roll, cut, and serve.

Nutrition Facts (per serving): 360 calories, 31g protein, 22g carbohydrates, 10g fiber, 20g fat, 7g saturated fat, 252mg cholesterol, 846mg sodium