Free
Iron-Rich Spinach & Egg Breakfast Wrap for Pregnancy
Sautéed spinach and scrambled eggs with diced tomato, wrapped in a warm whole-wheat tortilla for a filling, iron-rich breakfast.
Servings
2 wraps
Prep
10 min
Cook
10 min
This wrap comes together in one skillet, making it a practical option for busy mornings when a sit-down breakfast isn't realistic.
Spinach is rich in iron and folate, and eggs add protein and choline — both reasons this wrap is tagged for pregnancy and postpartum nutrition, since these are nutrients commonly discussed as part of that stage. A bit of diced tomato adds vitamin C, which may help the body use the iron from the spinach, and a sprinkle of cheese adds a bit of calcium if you'd like.
Serve warm right away, or wrap tightly in foil for an easy breakfast on the go.
Ingredients
- 2 large whole wheat tortillas — rich in fiber
- 4 cups fresh spinach — packed with iron and folate
- 2 large eggs — good source of protein and choline
- 1/4 cup grated cheese — optional, for calcium
- 1 tablespoon olive oil — for cooking
- 1 small tomato — diced, for vitamin C to enhance iron absorption
- to taste salt and pepper
Instructions
- 1Heat olive oil in a non-stick skillet over medium heat.
- 2Add spinach and sauté for 2-3 minutes until wilted.
- 3Push spinach to the side and crack in the eggs. Scramble until cooked through.
- 4Stir in diced tomato and season with salt and pepper.
- 5Warm tortillas briefly in a dry pan or microwave.
- 6Fill each tortilla with the spinach-egg mixture, sprinkle with cheese if using, and roll into a wrap.
- 7Serve warm for a nourishing, iron-rich breakfast.
Nutrition
339
Calories
15g
Protein
26g
Carbs
20g
Fat
4g
Fiber