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


Ingredient Checklist


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

  • 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; total fat 14g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 147mg; sodium 652mg; potassium 519mg; carbohydrates 39g; fiber 2g; sugar 2g; protein 15g; trans fatty acidg; vitamin a 3022IU; vitamin c 59mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 148mg; iron 3mg.