Revolutionize the way you and your kids enjoy lunch with this simple breakfast wrap.
1 tsp unsalted butter
1 large egg
pinch black pepper
1/2 cup baby spinach
1 7-in. whole wheat tortilla
1 slice Emmenthal
2 tsp green onion
Heat butter in a small, non-stick pan over medium-low. Add egg, beaten with a salt and pepper, and scramble for 1 min, or until just cooked through.
Lay the baby spinach in a row on top of a tortilla and top with sliced Emmenthal cheese. Spoon scrambled egg on top of cheese and sprinkle with green onion. Roll up.
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