Healthy tip: By mixing egg whites and whole eggs, you can trim some fat and cholesterol without losing all the flavor. And you get that nice yellow color, too.

Source: Midwest Living

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Recipe Summary

hands-on:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cook potato in boiling water for 4 minutes; drain and set aside.

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  • Meanwhile, in a medium bowl, combine the egg whites, eggs, parsley, chives, basil and black pepper; set aside.

  • In a large nonstick skillet, heat vegetable oil over medium-high heat. Add potatoes and cook, without stirring, for 5 minutes. Turn potatoes and cook about 5 minutes more, or until golden brown and crispy. Remove from skillet; set aside.

  • In the same skillet, melt the butter over medium heat. Add the Swiss chard and pepper strips and cook for 2 minutes. Stir in the eggs. Cook, without stirring, until mixture begins to set on bottom and around edges. With a silicone spatula, lift and fold the eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are cooked through but are glossy and moist. Remove from heat.

  • To assemble, divide the egg mixture and potato among the tortillas. If you like, drizzle some marinara sauce over filling before rolling up the wraps.

Nutrition Facts

341 calories; fat 14g; cholesterol 147mg; saturated fat 4g; carbohydrates 39g; mono fat 4g; poly fat 4g; trans fatty acid 0g; insoluble fiber 2g; sugars 2g; protein 15g; vitamin a 3022.3IU; vitamin c 58.5mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1.1mg; vitamin b6 0.3mg; folate 48.2mcg; vitamin b12 0.4mcg; sodium 652mg; potassium 519mg; calcium 148mg; iron 2.9mg.
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