egg, spinach + avocado breakfast wrap

I had to buy frozen spinach to test an avocado spinach dip for work (which was great by the way) and I ended up with a bunch of leftover spinach. I’d never cooked with it before and was amazed at how quickly I could have sauteed spinach without being deceived by the quantity. I can’t say that it tastes exactly like a freshly cooked garlic spinach but its great for quickly adding greens to a dish, like this breakfast wrap.

egg, spinach + avocado breakfast wrap

serves 1 

1 brown rice tortilla

1 tablespoon butter, divided

Salt and pepper

1 egg

1/2 cup frozen chopped spinach

1/4 cup halved grape tomatoes

1/4 cup diced avocado

Hot sauce like Valentina

In a large skillet, heat tortilla, turning once, until soft and pliable; set aside. In same skillet, melt half of the butter over medium heat, crack egg and poke yolk until runny; season with salt and pepper. Cook egg until whites are no long translucent. With a spatula, transfer egg to tortilla. In same skillet, melt remaining butter. Add frozen spinach; cook and stir until spinach is soft and warm; season with salt and pepper. Drain spinach and spoon over egg. Top with tomatoes and avocado; drizzle with hot sauce to taste.

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