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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Quick and easy. New Zealand spinach grows all summer in PA and comes back each year (any cooking green would work, however, NZ spinach is my current favorite green to grow). The spinach, pepper, Spanish onion, and oregano came from my garden. Ingredients:
1 sweet pepper, diced |
1 spanish onion, diced |
1 cup spinach, chopped |
1 tablespoon olive oil |
1 teaspoon fresh oregano |
5 eggs |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 whole wheat tortillas |
hot sauce |
Directions:
1. Fry pepper and onion in oil until soft.
2. Add spinach and a TBSP of water and cook until fully wilted.
3. Whisk eggs and add salt and pepper, add to pan and fry till eggs are cooked.
4. Mix in oregano.
5. Place 1/3 of eggs on top of a tortilla, add hot sauce to taste, and then roll into a wrap.
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