Lets kick in the morning with a wholesome breakfast that incorporates some veggies, carbs and protein leaving us satisfied and fulfilled! To me, there is nothing better than a meal to start of the day that we can “grab & go;” especially on those harried or early gym mornings. One thing I can assure you is that Mushroom & Swiss Whole Wheat Scrambled Breakfast Wraps will fill you with tons of energy and give a whole other meaning to “Good Morning!”
6 whole wheat, whole grain or low-carb wraps
8oz package portabella or white button mushrooms sliced in quarters (To clean mushrooms wipe with a damp paper towel; mushrooms soak up water like sponges)
6 large eggs with an additional 9 egg whites
12 slices light Swiss cheese or 1 1/2 cups shredded Swiss
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon olive oil (1 tablespoon butter can also be used)
ground pepper to taste
1.) Heat a large sprayed skillet with olive oil over medium heat.
2.) Once warm, add in mushrooms and season with salt, thyme & ground pepper. Stir and cook for about 8-10 minutes or until just tender.
3.) In a large mixing bowl whisk eggs until combined.
4.) Pour the eggs into the pan with the mushrooms and let them set for a few seconds. Stir carefully around with a small spatula until there is no liquid left.
5.) Push eggs & mushrooms to the center of the pan and remove when they are cooked to your liking.
6.) Meanwhile in a dry pan heat your wraps one at a time until warm, yet pliable.
7.) Divide eggs evenly amongst wraps and place 2 pieces of cheese on top. (I like to add the cheese last for a big flavorful punch!)
8.) Roll tightly and fold the ends over into one neat little package. (If you have time, return them just once more to the skillet to grill on both sides…delicious)
*Nic’s Tips – As with most all my recipes, feel free to sub in another cheese or herb to your liking