Spinach Egg Wrap with Spiced Squash

Wrap up your morning with this savory and satisfying Spinach Egg Wrap with Spiced Squash, filled with vitamins A, C, K, and folate. This dish offers a range of health benefits due to its contents’ unique nutritional properties and bioactive compounds. It’s also a great way to incorporate vegetables into your breakfast routine!

Spinach Egg Wrap with Spiced Squash

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Servings

2

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Ingredients

• 1 cup baby spinach plus extra for filling
• 4 large organic eggs
• 2 tsp Tbsp + 1avocado oil
• 1 small butternut squash peeled and diced
• 1 1/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1 small shallot peeled and minced
• 1/4 tsp turmeric
• 1/2 cup plain Greek yogurt
• 2 Tbsp freshly squeezed lemon juice
• 1 clove garlic peeled and minced
• 1 tsp dried or fresh chopped chives
• Salt and pepper to taste

Ingredients 1 cup baby spinach plus extra for filling 4 large organic eggs 2 tsp Tbsp + 1avocado oil 1 small butternut squash peeled and diced 1 1/4 tsp ground cumin 1/2 tsp ground coriander 1 small shallot peeled and minced 1/4 tsp turmeric 1/2 cup plain Greek yogurt 2 Tbsp freshly squeezed lemon juice 1 clove garlic peeled and minced 1 tsp dried or fresh chopped chives Salt and pepper to taste

Servings 2 Print Recipe

Instructions

1. To make spinach-egg wraps, in blender, place 1 cup spinach and 2 eggs and blend until completely smooth.
2. In large skillet on medium heat, add 1 Tbsp avocado oil. Pour in half of spinach and egg mixture and cook for 3 to 4 minutes, until bubbles form. Gently flip over, as you would a crepe, and cook for an additional 2 to 3 minutes. Remove from pan and set aside to cool while preparing filling.
3. For filling, in large skillet, heat 1 Tbsp avocado oil on medium-high heat. Add diced squash in single layer with cumin, coriander, and shallot. Sauté, stirring occasionally, until crispy, caramelized, and tender, about 5 to 10 minutes per side. Remove squash from pan and set aside.
4. While pan is still hot, add remaining 1 tsp avocado oil, if needed, and remaining eggs; scramble for 3 to 4 minutes, or until desired doneness.
5. For yogurt sauce, in small bowl, whisk turmeric, yogurt, lemon juice, garlic, and chives and season with salt and pepper, to taste.
6. To assemble wraps, top the spinach-egg crepe wraps with extra spinach, your scrambled eggs, caramelized butternut squash, and any optional toppings.
7. Carefully roll up wraps, cut in half, and serve immediately with yogurt sauce.