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.

Advertisement

Ingredients

Directions

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

    Advertisement
  • 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; 14 g total fat; 147 mg cholesterol; 652 mg sodium. 39 g carbohydrates; 15 g protein;

Reviews