Breakfast Wrap

On days that I work, I like to have a hearty, well-balanced breakfast (carbs, protein, and a little fat).  Since we have back to back classes from 7-12, we don't get a break.  Breakfast needs to hold us for almost 6 hours.  Well, actually, we do have some snack food tucked away under our work area--pretzels, almonds, and food gifts our patients bring in to us.  We are never starving.

These wraps only have 90 calories but pack a whopping 13 g. of fiber.

Yesterday, I opted for scrambled egg whites with veggies rolled into a wrap.  I love the combo of tomatoes, mushrooms and spinach.  (Since I'm usually in a hurry in the morning, I separate the eggs, slice the mushrooms and cut up the tomatoes the night before.)  I saute the mushroom and tomatoes in a pan coated with cooking spray until softened.

I apologize that this is blurry.  It looked fine at 5:45 a.m.

I then add spinach (frozen if I don't have fresh on hand), the egg whites and once it's all cooked, I add a tablespoon of feta cheese.  Yum!  It's so good.  With a little fresh fruit on the side, it's a perfect breakfast.