Recipe · 15 min
Scrambled Egg, Spinach & Parmesan Breakfast Wrap
- 15 min
- 2–6 servings
- 429 kcal / serving
Soft scrambled eggs mingle with wilted spinach and a touch of Parmesan for a light, creamy finish. Rolled in warm tortillas, this makes a satisfying weeknight breakfast that’s quick to assemble.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 4eggs
- 2large flour tortillas
- 1 ozParmesan cheese
From the pantry: black pepper, butter, unsalted, crushed red pepper, salt
Cookware
colander · grater · measuring spoons · mixing bowls · nonstick skillet · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
Dairy, eggs & chilled
- 4eggs
- 1 ozParmesan cheese
Bakery & bread
- 2large flour tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| eggs | 4 | 8 | 12 |
| large flour tortillas | 2 | 4 | 6 |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the spinach if needed, then have it ready at the counter.
- Warm a skillet over medium heat and melt a small amount of butter to coat the bottom.
- Add the spinach to the skillet and cook, stirring constantly, until it wilts, about 30–60 seconds.
- In a medium bowl, crack the eggs and whisk them with salt, black pepper, and crushed red pepper until well blended.
- Pour the eggs over the wilted spinach in the skillet and gently scramble, moving from the center toward the edges until the eggs are set and not runny.
- Remove the skillet from heat and grate Parmesan; sprinkle it over the eggs and stir to combine. Then place a tortilla on a flat surface, spoon some of the egg mixture onto it, roll tightly, and close. Repeat with the remaining filling and tortillas.
Two tips
- Prep ahead by washing and drying spinach if not pre-washed so it’s ready to go when you start cooking.
- Leftovers can be wrapped in a tortilla and eaten as a quick second wrap, or kept in the fridge for a quick reheated breakfast.
Nutrition per serving
- Calories
- 429 kcal
- Protein
- 22 g
- Carbs
- 34 g
- Fat
- 22 g
- Fiber
- 2 g
- Sodium
- 580 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.