High Protein Breakfast Pinwheels

Ingredients

• 1 handful baby spinach, chopped small
• 1 tbsp sundried tomatoes, chopped small
• 3 large eggs, whisked
• 1/2 tsp taco seasoning, optional
• cooking spray, for cooking
• 1 large carb balance tortilla
• 1/3 cup cheddar cheese, grated

Instructions

• Prepare ingredients: chop vegetables and grate cheese, and set aside. Whisk eggs with taco seasoning, and set aside.
• Prepare pan: Heat a medium pan (about the size of your tortilla) to medium heat. Add butter or cooking spray to lightly coat the pan.
• Add vegetables: Add spinach and sundried tomatoes and cook until spinach is wilted, about 1 minute. Use a spatula to evenly distribute the vegetables throughout the pan before adding the eggs.
• Add eggs and tortilla: Pour eggs on the pan and make sure they're evenly distributed. Then, immediately place the tortilla on top and press lightly so they stick together. Cook untouched for 2-3 minutes or until eggs are completely set and lightly golden brown.
• Flip and add cheese: Gently flip the tortilla, then sprinkle cheese evenly over the egg and cover. Cook an additional 1-2 minutes or until tortilla is lightly golden brown on the bottom and cheese is slightly melted.
• Cool, roll and slice: Transfer tortilla to a large plate or cutting board. Cool for 1-2 minutes or until you're able to comfortably touch the tortilla. Roll the tortilla, cool again if needed, and slice into 6-8 pinwheels.

Nutrition Facts - calories: 516 kcal; carbohydrates: 39g; protein: 29g; fat: 27g; saturated fat: 12g