Spinach-stuffed Pesto Egg Wraps with Organic Ranch Dressing

For breakfast, brunch or even a light dinner, these Spinach Stuffed Pesto Egg Wraps are a low-carb, nutrient-packed meal that can also be made ahead and reheated to reduce mayhem on busy mornings.

Whether you follow a low-carb diet like Atkins, Keto, Paleo, Whole30, or South Beach, to name a few, finding ways to substitute traditional bread products can be a challenge. Making egg wraps is a simple, versatile solution. A big batch can be made ahead, kept in the fridge or freezer and then used in so many ways.

Low Carb Spinach-Stuffed Pesto Egg Wraps

Basically, egg wraps are just tortilla-thin, open-faced omelets that can be stuffed and rolled up with the fillings of choice. In this case, the delicious innards are a pile of fresh spinach sautéed with pesto that is complimented with a generous drizzle of creamy, crave-worthy Organic Ranch Dressing from Litehouse Foods.

I really appreciate the line of organic dressings not just for their amazing taste, but also that they are free of artificial flavors, preservatives and colors. I feel confident sharing these organic dressings at my table and using as an ingredient in countless recipes. 

Plus, did you know September is National Organic Harvest Month and Better Breakfast Month? As much as feasible, I prefer to serve my family organic produce and consumer products for breakfast and all the other eating opportunities of the day! The good news is that organic eggs and organic spinach are both affordable and easy-to-find in most markets – as is the Organic Ranch that you can pick up right off the refrigerated shelves in the produce department.

Spinach Stuffed Pesto Egg Wraps have 271 calories per serving (including dressing!) and offer 14.3g protein and 5.5g carbohydrates per serving – along with iron, b-vitamins and other important nutrients.

Spinach-stuffed Pesto Egg Wraps with Organic Ranch Dressing Recipe

Serves 2 | Finish in 20 minutes
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Breakfast has never been so easy (or delicious!). These spinach-stuffed pesto egg wraps are low-carb, protein-rich, and a surprisingly easy meal that makes breakfast better!

Ingredients

  • 1 large organic egg
  • ½ cup organic egg whites
  • 3 tablespoons organic milk of choice
  • 1 tablespoon prepared pesto
  • ¼ teaspoon salt
  • Olive oil cooking spray
  • 1 5-oz. package organic baby spinach
  • 2 teaspoons water
  • 2 tablespoons prepared pesto
  • ½ cup Organic Ranch Dressing from Litehouse Foods
  • ½ cup seeded, diced organic tomatoes

Directions

  1. Add egg, egg whites, milk and pesto to blender. Blend for 15 to 20 seconds, let rest for about 10 minutes to allow frothy air bubbles to settle.
  2. Heat approximate 6-inch skillet over medium high heat, coat with cooking spray.
  3. Pour in approximately 2.5 tablespoons egg mixture into hot skillet and swirl quickly to cover entire bottom of pan. Let cook on only one side for approximately 45 seconds until set.
  4. Remove pan from heat and let sit for another 45 seconds. Then, gently use soft spatula to loosen sides and release from skillet.
  5. Repeat process with remaining batter. Should make a total of 6 egg wraps. 
  6. After making egg wraps, spray down larger skillet with cooking spray and add spinach and stir until semi wilted and then add lit to trap in steam and remove from heat. Let sit for one minute, until more wilted, and then mix in 2 tablespoons pesto.
  7. Divide filling among the 6 egg wraps and roll up, pulling seam side down on plate. Top with ranch dressing and chopped tomatoes.

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