Egg, Turkey, and Cheese Roll
A warm tortilla wrap filled with scrambled eggs, crispy turkey, cheese, spinach, and tomato. A protein-packed breakfast you can grab on the go.
- Time
- 18 min
- Serving
- 582 kcal
- Ingredients
- ≈ $2.84
- Protein
- 41 g
Ingredients
- 1 Wheat tortillaspack 240 g ≈ $2.50 60 g
- 2 Eggspack 10 pcs ≈ $1.93 2 pcs
- 3 Turkey breast filletpack 600 g ≈ $5.96 60 g
- 4 Hard cheesepack 200 g ≈ $2.70 30 g
- 5 Fresh spinachpack 150 g ≈ $2.50 30 g
- 6 Tomatoes≈ $4.67 per kg 70 g
- 7 Sunflower oil 5 ml
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice turkey3 into thin strips, season with salt and pepper. Cut tomato6 into slices and grate the cheese.
Heat a skillet with oil and sear the turkey3 for 4–5 minutes until the edges are white and slightly crisp.
Whisk the eggs2, pour them over the turkey3, and cook for 2–3 minutes, stirring, until the mixture just sets.
Warm the tortilla in a dry skillet for 30 seconds per side.
Layer the tortilla with spinach, tomato6, the egg-turkey3 mix, and grated cheese.
Tightly roll the wrap, seam-side down, and warm for 1 minute until the cheese starts to melt.
Tips
- Why it works
- Cut the turkey into thin strips so it cooks through in 4 to 5 minutes and doesn't dry out the eggs in the pan.
- Substitutions
- Swap the turkey for the same amount of chicken breast. Swap the spinach for leaf lettuce, but add it after heating.
- Common mistakes
- Most often the filling is overcooked. The eggs turn into dry crumbs and watery liquid appears in the pan.
- Storing and reheating
- Keep the finished wrap in the fridge for up to 1 day. Reheat in a dry pan for 2 to 3 minutes under a lid so the tortilla doesn't turn tough.
- Serve with
- Serve for breakfast with cucumber or take it along as a quick snack.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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