Korean Spinach and Egg Breakfast Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 25 min · vegetarian, dairy-free, keto, low-carb
190 cal
12g protein
4g carbs
14g fat
per serving · estimated
Ingredients
- 2 cups Fresh spinach
- 2 large Eggs
- 1 Green onions
- 1/2 tsp Sesame oil
- 1/2 tbsp Soy sauce
- to taste Salt
- to taste Black pepper
- 1/2 tsp Vegetable oil
Method (tap to check — screen stays awake)
- Wash the spinach thoroughly and chop the green onions finely.
- In a bowl, whisk the eggs with soy sauce, a pinch of salt, and black pepper.
- Heat vegetable oil in a large skillet over medium heat.
- Add the chopped green onions and sauté for a minute until fragrant.
- Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
- Pour the beaten eggs over the spinach and onions, tilting the pan to distribute evenly.
- Cook for 3-4 minutes until the eggs are set, then gently roll or fold the omelette.
- Slice into portions and serve warm, optionally wrapped in a tortilla or served with rice.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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