Egg yolks are among the best natural sources of choline, a nutrient that facilitates nerve cell transmissions. To store extra yolks for future use, mix in 1/8 tsp. of salt for every four yolks, and freeze in small containers for up to four months. Spinach is rich in lutein, a carotenoid that may help protect against macular degeneration.
- 4 large eggs
- 4 large egg whites
- 1/2 tsp. dried tarragon
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tsp. olive oil
- 1 clove garlic, minced (1 tsp.)
- 2 cups chopped fresh baby spinach leaves
- 4 vegetarian breakfast sausage patties, crumbled
- 4 10-inch whole-wheat tortillas
- 4 Tbs. shredded light Cheddar cheese
Whisk eggs and egg whites with 1/4 cup cold water. Add tarragon, oregano, and basil, and season with salt and pepper.
Heat oil in skillet over medium heat. Add garlic, and cook 1 minute, stirring constantly. Stir in spinach, and cook 1 minute, or until spinach begins to wilt. Add sausage, and cook 3 minutes, or until sausage is browned. Stir in eggs and scramble until firm.
Heat tortillas in microwave 10 to 15 seconds, or until warmed through. Divide egg mixture evenly among tortillas, and top with cheese. Fold in sides, and wrap like a burrito.
- Calories: 350
- Carbohydrate Content: 46 g
- Cholesterol Content: 216 mg
- Fat Content: 11.5 g
- Fiber Content: 6 g
- Protein Content: 28 g
- Saturated Fat Content: 3 g
- Sodium Content: 785 mg
- Sugar Content: 1 g