Healthy Italian Breakfast Wraps Recipe Foodcom

ITALIAN SAUSAGE BREAKFAST WRAPS

Steps:

• In a large skillet, cook sausage, pepper, onion and tomato over medium heat until meat is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain and return to pan., In a small bowl, whisk eggs and egg whites until blended. Add egg mixture to sausage. Cook and stir until eggs are thickened and no liquid egg remains. Add spinach; cook and stir just until wilted., Spoon 3/4 cup egg mixture across center of each tortilla; top with about 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.

HEALTHY ITALIAN BREAKFAST WRAPS

Steps:

• Heat a non-stick skillet over medium heat. Add olive oil, garlic, bacon, and shallots. Saute for 2 minutes.
• Add all other vegetables, salt and pepper, and saute for 6-8 minutes, until vegetables are softened to your liking.
• In a small bowl, beat egg substitute, water, and Italian seasoning.
• Add egg mixture to skillet, and let it set for 3-5 minutes, almost like you are making a frittata.
• When the mixture is starting to solidify through the middle, begin to scramble gently, and continue until eggs are cooked through.
• Add tomatoes and mozzarella cheese, and cook until cheese is melted. Serve in tortillas, and top with parmesan if desired.

CRISPY ITALIAN WRAP

Steps:

• Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
• Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
• Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

BREAKFAST EGG WRAPS

Steps:

• Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
• Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.

ITALIAN BREAKFAST WRAPS

Steps:

• Fry eggs in a 1 tsp. oil in a skillet, approx. 3 minutes each side. Season with garlic powder, pepper & basil. Remove eggs and keep warm.
• In same pan, add 1/2 tsp. oil. Fry potato, ham & green onions until heated.
• Place 1 fried egg on each tortilla; top with potato mixture; sprinkle with cheese. Serve warm.