Spinach and Cheese Breakfast Wrap with Egg Whites (02.08.13)

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by Jennifer Burns, Jamba Juice

  • 2 teaspoons olive oil, divided
  • 2 white or yellow onions, sliced
  • 1 teaspoon Worcestershire sauce
  • Cooking spray
  • 8 egg whites
  • 3 teaspoons milk
  • 1 cup Monterey Jack cheese, shredded
  • 2 cups loosely packed spinach leaves, trimmed, washed, chopped
  • 4 large flour tortillas
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • Salt and Pepper, to taste

In a large frying pan up to medium high heat, add the oil and sauté the onions for 3-4 minutes stirring frequently. Reduce the heat to low. Add the Worcestershire sauce, salt and pepper. Cook for 20-25 minutes or until they reach a caramel color; stir periodically.

In a large bowl, whisk the eggs whites, milk, salt and pepper. Stir in the cheese and spinach. In another frying pan up to a medium heat, spray the pan with cooking spray. Add the egg mixture to the pan. Cook for 8-10 minutes stirring frequently to break up.

Place a few drops of water on each tortilla on both sides. Place in between damp paper towels. Microwave for 30 seconds.

Inside each tortilla, add some of the egg mixture and some of the caramelized onions. Roll up like a burrito (folding in the sides and rolling). Cut in half. Serve with sour cream and salsa.

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