Wraps de espinacas, champiñones y huevo

Ingredientes

• 4 cups Fresh spinach (Use baby spinach for tender leaves.)
• 1 cup Mushrooms (Button or cremini, sliced thinly.)
• 1 tablespoon Olive oil (For sautéing.)
• 2 cloves Garlic (Minced.)
• 4 Eggs (Whisked.)
• 1 tablespoon Milk or cream (Optional for extra softness.)
• 1 teaspoon Salt (To taste.)
• 1 teaspoon Pepper (To taste.)
• 1/2 cup Grated cheese (Feta or cheddar.)
• Fresh herbs (Chives or parsley.)
• 1 teaspoon Red pepper flakes (For a kick.)

Preparación

1. 1

   --- How to Make Spinach Mushroom Egg Wraps ---

2. 2

   Chop mushrooms thinly, rinse and pat baby spinach dry, and finely mince garlic for sautéing.

3. 3

   Heat 1 tablespoon olive oil in a nonstick pan over medium heat until shimmering.

4. 4

   Add sliced mushrooms and cook for 4–5 minutes until golden brown.

5. 5

   Stir in spinach and garlic; cook until spinach wilts, about 2–3 minutes.

6. 6

   Season veggies with salt and pepper, transfer to a bowl.

7. 7

   In a bowl, whisk eggs, milk, salt, and pepper until frothy.

8. 8

   Heat 1 teaspoon oil over medium-low, pour a quarter of the egg mixture to form a thin omelet and cook for 1–2 minutes.

9. 9

   Spoon veggie mix onto each egg wrap, add optional cheese and herbs, roll tightly, serve warm.