Looking for a quick-and-easy, protein-packed, veggie-filled breakfast? This vegetarian omelet wrap ticks all the boxes. Loaded with fresh vegetables and a generous helping of cottage cheese, it’s a delicious way to fuel your morning with protein and energy. Plus, it’s incredibly versatile—swap in your favorite veggies or experiment with different seasonings to create your own flavor combinations.
Makes 1 Serving | Vegetarian
Ingredients
1 tablespoon chopped onions
1 tablespoon chopped red peppers
½ cup (15 grams) chopped spinach
1 tablespoon chopped tomatoes
1 whole large egg
2 large egg whites
½ cup (113 grams) reduced-fat cottage cheese
⅛ teaspoon Italian seasoning
1 low-calorie whole-wheat tortilla or wrap
Instructions
- Coat a medium skillet with nonstick cooking spray and place over medium heat. Add onions and red peppers and cook about 2 minutes, stirring frequently.
- Add spinach and tomatoes; cook and stir an additional 2 minutes, or until spinach welts.
- In a small bowl, add egg, egg whites, cottage cheese and Italian seasoning and whisk to combine. Pour egg mixture over vegetables in skillet. Let cook, running a spatula around the edges to prevent sticking and to allow the uncooked portion of eggs to run underneath. Continue cooking, lifting the edges, until egg mixture is set.
- Place cooked omelet in the center of wheat wrap; roll up. Serve warm.
295 calories | 36 grams protein | 26 grams carbs | 11 grams fat
Related: Banana-Chocolate Chip Baked Oatmeal
