Goat Cheese and Mushroom Scrambled Eggs in a Tortilla Wrap
Give Your Scrambled Eggs an Extra Flavor Boost!
Tired of traditional scrambled eggs? Spring is the perfect time to refresh this classic dish too. This time, I made a goat cheese version packed with valuable protein sources, making it an excellent way to start the day. If you want to eat healthier or simply elevate your scrambled eggs with extra flavor, try this delicious goat cheese and mushroom tortilla wrap!
Goat Cheese and Mushroom Scrambled Eggs in a Tortilla Wrap
Give Your Scrambled Eggs an Extra Flavor Boost!
Ingredients
- 1 whole wheat tortilla wrap
- 2 medium eggs (M-es méretű)
- 2 button mushrooms
- 15 g goat cheese (For this recipe, I used lactose-free Alpenmark Ziegenkäse goat cheese available at Aldi.)
- 1 teaspoon olive oil
- 2 pinches of salt
- 1 pinch ground black pepper
For Serving
- 1 handful mixed salad greens
- 3 cherry tomatoes
Instructions
- Clean the mushrooms and cut them into thin half-slices.
- Slice the goat cheese thinly as well.
- Crack the eggs into a mixing bowl, add salt, and whisk with a fork.
- Heat a little oil in a frying pan and sauté the mushrooms. Season with salt and pepper, then pour in the beaten eggs. Cook soft scrambled eggs, so do not overcook them – transfer them onto a plate while still creamy.
- Sprinkle the goat cheese over the hot scrambled eggs so it melts nicely.
- In the hot pan, toast the tortilla wrap on both sides. Place it on a plate, spoon the scrambled eggs onto one half, then fold it over.
- Serve warm with salad greens and cherry tomatoes.
Calories and macros
1 piece
Energy: 426 calories
Protein: 25 grams
Carbohydrates: 31 grams
Fat: 22 grams
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