Spinach and Bacon Egg Wraps

http://greenlitebites.com/2009/03/21/spinach-and-bacon-egg-wraps/
20090320_eggwrap7

Yesterday morning I just wanted something different for breakfast. It was just one of those days nothing sounded good. So I hopped online, did a quick search and found this. I didn’t even read the post, I just saw the picture and immediately thought Spinach Bacon Egg Wrap! (I stopped reading recipes when I realized it was impossible for me to follow one. lol)

I couldn’t be happier with the result. Except the spinach was a little stringy. Next time I think I’ll loose chop it before cooking. Other then that, this is a keeper for me.

Oh! and of course I dipped mine in ketchup! I was pleasantly surprised when the whole wrap stayed together. It’s the best kind of breakfast, fork-less! :)Spinach and Bacon Egg Wraps

  • About 4 cups fresh spinach leaves loosely chopped (preferably baby)
  • 2 tbsp real bacon bits (14g)
  • 2 eggs (could use 1 egg/1 egg white to reduce fat by 5g)
  • Kosher Salt & pepper
  • non-stick cooking spray

Spray a non-stick skillet with non-stick spray. Add the spinach leaves and bacon bits and cook over medium heat. Sprinkle with a bit Kosher salt. Continue to stir as the leaves begin to wilt and reduce. Remove from heat once all leaves reduced a bit and set on the side.

Remove the skillet from the heat and wipe it dry. Re-spray with non stick cooking spray.

Beat the 2 eggs with a bit of salt and pepper until well blended. Add the egg to the skillet and swirl around to cover the whole skillet. Cook over medium-low/low heat. Covering will help the top cook faster.

Spinach and Bacon Egg Wraps - spinachSpinach and Bacon Egg Wraps - in the pan

Cook for about 5 minutes. Take spatula and run along the edge. Once the top of the egg is firm, slide the egg onto a plate. Let the cat investigate. :)

Spinach and Bacon Egg Wraps - thinSpinach and Bacon Egg Wraps - the cat

Place the cooked spinach in the center and roll like a burrito.

Spinach and Bacon Egg Wraps - createSpinach and Bacon Egg Wraps - roll

EAT! :)

Sorry.. went a little picture happy yesterday. :)

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
240 14g 4g old: 5 new: 6
Sugar Sat Fat Carbs Protein
1g 4g 9g 20g
26 comments »»
Posted in: 5 WWP, 6 WWPP, Breakfast Ideas, Food Photos
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26 Comments and 0 Replies

  1. Emily

    MmM That looks good! I’m still trying to perfect folding an omelet over without it breaking. I end up with such a mess and come up with scrambled eggs. I shoulda just scrambled them in the first place. LOL

  2. Kerry

    I do this all the time! It’s fewer calories than a traditional wrap, plus all the extra protein means it stays with me for hours. I could go on and on about how much I love these, but I think I’m going to go make one for lunch instead. :)

  3. Daniel

    This is a great adaptation of that recipe from 101cookbooks, thanks for sharing. I think I’m going to add it to my post on Jazzing Up Your Morning Eggs!

    And actually I appreciated the extra photos… helps explain exactly how to do the recipe. Really great job!

    Dan
    Casual Kitchen

  4. Christine Cuiule

    That looks amazing!!! I have never made one successful omelet in my life (like Emily all my omelets degrade into scrambled eggs) but I will need to try adding bacon when I make scrambled eggs with spinach!

  5. Moonduster (Becky of Skinny Dreaming)

    Looks yummy!

    And here I thought I was being so original when I turned a couple of whisked eggs into a “wrap” and made a burrito one day and a dessert with it the next. I took pictures too, but I haven’t added them into my recipe blog yet, because I procrastinate way more than you do!

  6. Jessica

    I meant to include this with my previous comment… I wonder if this will work using EggBeaters? They are mostly egg white, so I’m wondering if it would be as “structurally sound”. My furry food critics, the “man cub” and I will try this tomorrow.

  7. Jessica

    Oh yeah! I have found a new ‘take to work’ fav! This is gigantic! The EggBeaters seem to work just fine, and if I did the math right, I got it at 2pts. I used 1 T of bacon bits and added mushrooms(o) and some onion powder.It tastes like the egg muffins, just less labor (and dishes!) HOME RUN! OUTTA THE PARK!

  8. JP

    Roni,
    Let me start by thanking you for all the hard work you put into your sites. I started my weight loss journey on December 23rd, 2008 when I got on the scale and weighed in at 412 pounds. Being 28 and weighing that much as you can imagine not so good. I don’t know what happened but that must have been the magic number for me because I made up my mind that I did not want to live my life like this anymore. Since then I have lost 49.5 pounds and realize that I can do this. I feel so much better and am in such a better place. The system I chose to use as my weight loss tool was the Bodybugg and it is defiantly one the best decisions I have ever made. I am a numbers guy. OK so know I am rambling I just wanted you to know that I enjoy all of your sites and the food is great. I see that you have started to include more nutritional information with the foods you post. Thank you for that, the one thing that I have notice is missing is sodium content, would it be possible for you to start including that as well? Once again thank you for all your hard work. Oh yea by the way your spinach bacon wraps were great.
    JP

  9. Renee

    Roni, I really enjoy trying out the recipes on your site :) Keep up the good work! Just a quick question, but how do you keep the wrap from falling apart while eating? I made this for breakfast today and the filling kept on spilling out…

  10. roni

    Renee – Good question! I was actually surprised how well mine actually stayed together. Folding it truly like a burrito with two closed sides and then cutting it in half really helped, I think. I did the cup method with my hand, holding the closed end in my palm while eating the cut end.

    Does that make sense??

    All else fails a fork works wonders. :~P

  11. roni

    JP – CONGRATS on your loss! That’s awesome! And I’m glad you like the sites.

    As for sodium I don’t feel comfortable adding it to my estimation because I don’t measure salt. If you notice in all my recipes I let you know I use it but I never say how much. For a few reasons… 1.) Everyone’s tastes are the different. 2.) Some (like yourself) may want to skip it or reduce it to bare minimum for health reasons. 3.) I simply don’t measure it. I keep a small bowl of kosher salt on the stove and pinch based on site and taste.

    I hope you understand.

    Cholesterol? That one I’ll have to look into.

    Hope that helps!

    -Roni

  12. Wendy

    I love meals like this. I’m definitely going to try it . This would be good during the summer for a quick meal and it won’t heat the house up. You know this would also be good topped off with a little bit of “fat free” low cal. salsa. Irish is just like my 4 cats. Always around when there there’s cooking in the air. ;o))

  13. alyssa

    Hey Roni,
    Im in college and trying to get on track with WW. My first question is, how many points are the bacon bits worth? I am not much of a bacon girl (I know, I know, How could I NOT be a bacon girl, right?) I would leave them out and was wondering the points value without them. And question two is, do you have anymore muffin recipies? I can go home on the weekends and would be able to make a bigger batch to eat for breakfast all week (or maybe just a snack :) PLEASE make more delicious muffin recipies!!! THANKS!! and KEEP UP THE GOOD WORK!! you make me want to work just as hard!

  14. KarenV

    Roni, I have just discovered your site and great recipes and ideas. Thank you for all, but what I really want to thank you for are the little details like “covering the eggs will help to cook faster on top”, or the ginger root advice. It’s the little blurbs like that which give me confidence that I can really try cooking new stuff like this. Thanks again and keep up the good work!

  15. Katherine

    Hi Roni, I’ve been trying out a lot of your recipes in the past week (and leaving you comments on each recipe with nothing but rave reviews), and I’m happy to say this instance is just that – another A+ recipe! The egg “wrap” cooked easily, it looked pretty, and was fun to eat. Thank you for helping me continue to cook food to nurture my body, I hope you’ll continue to do so.

  16. Mary

    Delicious! Thank you so much for your recipes. Keep up the yummy work. :) This has been my go-to breakfast for the past few days, and I love how full I feel ’til lunch, and how great it tastes.

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