Homemade Spinach Wrap with Savory Breakfast Egg Scramble
What You'll Need
For the Spinach Wrap:
- 2–3 cups spinach
- 1/2 cup chickpea flour
- 1/4 cup water (adjust for desired consistency)
- Spray oil or 1 teaspoon olive oil
For the Breakfast Egg Scramble:
- 2–3 sausage patties, cooked and crumbled
- 1/4 large onion, chopped
- 1/4 cup red bell pepper
- 2 tablespoons jalapeño peppers (optional)
- 1 tablespoon Pam's Prep All Purpose Seasoning
- 1 cup spinach
- 2 tablespoons cream cheese (optional)
- 1/4 cup shaved parmesan cheese
How to Make It
1. Make the Spinach Wrap:
- In a blender or food processor, combine spinach, chickpea flour, and water.
- Blend until smooth and just thinner than pancake batter.
- Heat a non-stick skillet with spray oil over medium-low heat.
- Pour in the batter and cook until the edges are firm and the wrap is set on one side.
- Place a plate over the skillet, flip the wrap onto the plate, then slide it back into the skillet with more spray oil.
- Cook until fully set and slightly firm. Remove and set aside.
2. Make the Egg Scramble:
- Cook sausage in the skillet, crumbling as it cooks.
- When nearly done, add Pam’s Prep Seasoning, onion, and peppers. Cook until just fork tender.
- Add spinach and cook until wilted.
- Stir in parmesan cheese until melted.
3. Assemble the Wrap:
- Spread cream cheese over the entire spinach wrap (if using).
- Add egg scramble to one side, then tightly roll the wrap and place seam-side down on a plate.
Slice in half or enjoy whole for a hearty breakfast wrap. ENJOY!
Final Touch
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